Cherry Sauce Recipe

Indulge in this luscious Cherry Sauce, originally featured in the December 2009 'Best of Cooking Light, Holidays' alongside a steamed chocolate pudding recipe. This standalone recipe is perfect for adding a burst of vibrant cherry flavor to your desserts, from cakes and ice cream to pancakes and yogurt. Each serving is a generous 2 tablespoons of pure cherry delight! Easy to make and incredibly delicious, this recipe is a must-try for both novice and experienced cooks.

Prep Time 5 mins
Cook Time 23 mins
Calories 46.9 kcal
Protein 0g
Rating 3.3 (3 Reviews)
Cherry Sauce 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cherry Sauce

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How to Make Cherry Sauce

  1. Combine 1 cup fresh or frozen pitted cherries, 1/4 cup sugar, 2 tablespoons lemon juice, and 1/4 teaspoon ground cinnamon in a medium saucepan.
  2. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 15-20 minutes, or until the cherries have softened and released their juices. Stir occasionally to prevent sticking.
  3. Remove from heat and let the sauce cool slightly. For a smoother sauce, use an immersion blender or carefully transfer the mixture to a regular blender and puree until smooth.
  4. Taste and adjust sweetness if needed, adding more sugar to your preference.
  5. Serve warm or cold over your favorite dessert. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

43g

Fat

0g

Carbs

3g