Easy Cherry Sauce
Sweet, tangy cherry sauce that comes together in about 15 minutes. Perfect warm or chilled for topping cheesecake, pancakes, waffles, ice cream, yogurt, or spooning over roasted poultry.
Ingredients
- 2 cups fresh or frozen pitted cherries
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water (for slurry)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a medium saucepan over medium heat, combine cherries, 1/2 cup water, sugar, and lemon juice. Stir occasionally and bring to a gentle boil.
- Reduce heat to maintain a steady simmer and cook 5–7 minutes until the cherries soften and release juices.
- In a small bowl, whisk cornstarch with 1 tablespoon cold water to form a smooth slurry.
- Slowly pour the slurry into the simmering cherries while stirring constantly. Cook 1–2 minutes until the sauce thickens and turns glossy.
- Remove from heat and stir in vanilla extract if using. Taste and adjust sweetness or lemon to preference.
- Serve warm over pancakes, waffles, cheesecake, or ice cream, or cool and refrigerate in a sealed container for later use.
Nutrition
Serving: 2tablespoonsCalories: 45kcalCarbohydrates: 11gSodium: 1mgFiber: 0.5gSugar: 9g
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