Our cherry sauce recipe uses just three ingredients and no starches, making it gluten free and keeping it light, fresh and fruity. You’ll want to pour this delicious sauce over all your favourite desserts!
This cherry sauce is fruity, smooth and sweet with a slight tang. It’s perfect on breakfast pancakes, cherry pie, cheesecake, chocolate brownies, ice cream, layered in a chocolate cake…the list is endless.
It is such a quick and easy dessert sauce and tastes heavenly, it can really amp up your desserts!
In fact this is a perfect recipe to save for when you’ve just been cherry picking or have an extra amount of cherries. Cherry sauce freezes really well so make a batch or two to always have some on hand to jazz up a dessert or two.
Our recipe is gluten free as it uses the pectin in the lemon juice to thicken the sauce so no starches are needed. This also means it is light and there’s nothing to mask those delicious fresh fruity flavours!
This sauce is made in very much the same way as my strawberry coulis on this site, and pairs well with this amazing cheesecake recipe.
This cherry sauce can be preserved for prolonged storage while keeping the same delicious flavour, check out our tips on canning sauces.
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Our cherry sauce so simple to make and only requires three ingredients. There’s no need to add any water as the cherries cook in their own juice.
- sweet cherries – use fresh or frozen. Sour cherries will require more sugar.
- white sugar – adjust this according to taste.
- lemon juice – lemon is rich in pectin and this will help thicken the sauce without any need for corn or potato starch.
See recipe card for quantities.
Wash and pat dry the cherries and use a cherry pitter to remove the stones.
If you don’t have a cherry pitter, slice the cherries in half and use a knife to cut around the stone, then gently it pry away.
Or check out this video over at Healthy Nibbles on how to pit cherries without a cherry pitter. I haven’t tried this method but it looks fun!
Why not tweak the recipe according to the season? Add any of these while the sauce is simmering before blending. Adjust the amounts according to taste:
- summer – add some grated coconut or a little fresh orange juice for extra freshness.
- winter – stir in a crushed clove, a small piece of ginger and a pinch of cinnamon for some seasonal spice.
For a chunkier texture skip blending the sauce before serving, although the sauce will have a richer flavour if blended.
How to serve it
This cherry sauce will go beautifully with most of your favourite desserts. Serve it with:
Sweet dishes: waffles, pancakes, cherry pie, cheesecake, chocolate brownies, ice cream, in between layers of a chocolate cake, with ricotta/yogurt, over a chocolate pie, or make cherry popsicles.
Savory: Cherry sauce also goes well with lamb dishes such as these kebabs, roast chicken and beef such as roasts, steaks and burgers.
What would you serve it with? Let me know in the comments below!
Make ahead and storing
Cherry sauce can be prepared in advance. Set it aside to cool then transfer to a sealed container and chill for up to 3 days.
The sauce will thicken slightly when chilled, so you may want to mix with a tiny bit of water before serving.
Take advantage of cherry season over the summer and prepare a large batch to freeze.
Freeze in ice cube trays, then turn out and store the frozen cubes in labelled freezer bags for up to 3 months.
Thaw in a covered container in the fridge overnight or on the counter.
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- 350 grams cherries 12 ounces
- 100 grams white sugar ½ cup
- 1 tablespoon lemon juice
- 350 grams cherries, 1 tablespoon lemon juice, 100 grams white sugarAdd all the ingredients to a small saucepan and bring to a boil, then turn down the heat to simmer for 10 minutes stirring occasionally.
- Remove from the heat and blend to a smooth sauce, then set aside to cool.
CherriesYou can use fresh or frozen cherries. Use a pitter to remove cherry stones.
- for the summer – add some grated coconut or a little fresh orange juice for extra freshness.
- for the winter – stir in a crushed clove, a small piece of ginger and a pinch of cinnamon for some seasonal spice.
Make ahead/storingTo prepare in advance: set it aside to cool then transfer to a sealed container and chill for up to 3 days. It will thicken slightly when chilled, so mix with a tiny bit of water before using. Freeze in ice cube trays, then tun out and store the frozen cubes in labelled freezer bags for up to 3 months. Thaw in a covered container in the fridge overnight or on the counter.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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