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Pancake topped with fresh blueberries and syrup, perfect for breakfast or brunch.

Fresh Cherry Sauce Recipe For Desserts And Toppings

Amber Bondar
This fresh cherry sauce recipe is made with sweet cherries, sugar, and water. It's an easy fruit sauce that can be served over pancakes, waffles, cherry scones, cheesecake, vanilla ice cream, pound cake, and other desserts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course sauce
Cuisine American, Canadian
Servings 8 Servings
Calories 46 kcal

Equipment

  • Saucepan
  • Cherry Pitter
  • knife
  • Cutting board
  • Wooden Spoon
  • measuring cup
  • Colander

Ingredients
  

  • 2 Cups Fresh Sweet Cherries Washed, pitted and halved
  • ¼ Cup White Sugar Reduce or increase to taste
  • ⅛ Cup Water

Instructions
 

  • Wash the cherries, remove the pits, and cut them in half. For a finer texture, cut the cherries into quarters.
  • Add the cherries and water to a small saucepan. Cook over medium high until fruit is breaking down.
    2 Cups Fresh Sweet Cherries, ⅛ Cup Water
  • Add white sugar and cook until the juice is reduced to desired thickness.
    ¼ Cup White Sugar
  • For a thinner sauce suitable for pancakes, waffles, and scones, remove from the heat once the cherries are soft and the liquid has slightly thickened.
  • For a thicker cherry topping, mix one tsp cornstarch into two Tbsp cold water together to form a slurry. Stir it into the sauce during the final few minutes of cooking and continue cooking until thickened.
  • Remove from the heat and allow the sauce to cool slightly before serving. The sauce will continue to thicken as it cools.

Notes

Notes

  • Fresh cherry sauce naturally thickens as it cools because cherries contain pectin.
  • Bing cherries and other sweet cherry varieties work well in this recipe.
  • Frozen cherries may be substituted. Reduce the added water slightly because frozen cherries release additional moisture as they cook.
  • For a brighter flavor, stir in a small amount of lemon juice near the end of cooking.
  • For a glossier finish, stir in 1 tablespoon of butter after removing the sauce from the heat.
  • Store in an airtight container in the refrigerator for up to 2 days for best quality, or up to 3 days maximum.

Nutrition

Calories: 46kcalCarbohydrates: 12gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 0.2mgPotassium: 77mgFiber: 1gSugar: 11gVitamin A: 22IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
Keyword cherry, fruit sauce
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