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Homemade Cherry Sauce

This Homemade Cherry Sauce is a versatile, flavorful, and health-conscious addition to any meal, allowing you to bring joy back into your cooking with minimal effort.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Condiment, Sauce
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 1/2 cups pitted cherries (fresh or frozen) Choose ripe cherries for sweetness or frozen for convenience.
  • 1 1/2 tablespoons cornstarch Acts as a thickening agent for the sauce.
  • 1/2 to 1 cup water Adjust according to the desired thickness.
  • 3 to 4 tablespoons maple syrup, honey, or sugar Sweeteners can be adjusted based on personal taste preferences.
  • 1/2 teaspoon vanilla extract (optional) Adds depth and warmth to the flavor.
  • 1/4 teaspoon almond extract (optional) Elevates the flavor profile.
  • 1 to 2 tablespoons cherry liquor or kirsch (optional) For an adult twist.

Method
 

Preparation
  1. Measure out 1/2 cup of water. This will be utilized in the cornstarch slurry as well as adjusting the sauce later.
  2. In a separate small dish, combine cornstarch with a few spoonfuls of the measured water. Mix until smooth and set aside.
  3. Place your pitted cherries in a small saucepan. Add the cornstarch slurry and chosen sweetener as you begin to prepare the sauce.
  4. Set the pot over medium-high heat. Cook while stirring often until the sauce thickens, which may take around 5 to 10 minutes.
  5. If the sauce becomes too thick, stir in an additional 1/4 cup to 1/2 cup of water.
  6. Once the sauce has thickened, remove from heat and stir in the vanilla and almond extracts.
  7. Transfer the sauce to an airtight container and refrigerate until needed. This recipe typically yields about 2 1/2 cups of sauce.

Notes

To store the sauce, transfer it into an airtight container once cooled. It can be kept in the refrigerator for up to two weeks. For freezing, pour cooled sauce into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to three months.