Fresh Cherry Sauce

Pitted whole cherries, floating in a brilliantly colored sauce, make a terrific topping for ice cream, sorbet or cheesecake.

For a lighter dessert, ladle the sauce onto shortcakes or pound cake and top with a little vanilla frozen yogurt.

10 min Prep: 5 min Cook: 5 min

Ingredients (5)

  • 1/3 cup sugar
  • 1 1/2 teaspoon cornstarch
  • 2/3 cup cold water
  • 3 cup pitted cherries (about 1 pound)
  • 1 1/2 teaspoon lemon juice


  1. Combine sugar and cornstarch in a medium saucepan; stir in water. Cook, stirring often, over medium-high heat until mixture comes to a full boil.
  2. Add cherries; boil gently, mixing gently and occasionally with a large spoon, 4 minutes or until cherries are slightly softened. Remove from heat and stir in lemon juice.