Cherry Sauce using only 5 ingredients is easy to make at home using either fresh or frozen cherries. Perfect to use for cakes, cheesecakes, ice cream, pancakes, waffles or any dessert.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Servings: 6people with cake, icecream or other dessert
Place cherries, sugar and water into a medium saucepan and bring to a simmer.
Simmer for 2 minutes (if using fresh cherries you may need a few more minutes to slightly soften the cherries)
Mix cornstarch (cornflour) with water in a small bowl.
Lower the heat on the cherries, then pour in the cornstarch and water stirring all the time.
Increase heat to a simmer.
Cook until thick and clear about 2 minutes. Remove from the heat and stir in the lemon juice and the almond extract (if using).
Pour into a small bowl to cool or glass jar to store in the refrigerator
Notes
Using canned cherries.
Yes, it's even more simple if you use canned cherries. The juice in the canned cherries is substituted for the water, lemon juice, and sugar. To make Cherry sauce with canned cherries here's what you do.
Use two 15ounce cans/415gram of pitted black cherries in syrup.
Heat in a saucepan until simmering.
Add cornstarch/cornflour slurry as per the original recipe.