Name: Fresh Cherry Sauce
Prep time: 10 min
Cook time: 10 min
Ingredients: 1/2 cup water; 1/2 cup sugar; 2 lbs fresh cherries ( pitted ); 2 tsp cornstarch (double for pie); 2 tsp lemon juice; 1 tsp vanilla; 1/4 tsp almond extract (optional)

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Bursting with the gift of freshness, this fresh cherry sauce is easy and amazing, never buy canned cherries again! The uses are endless and I’ll share them with you.

Fresh cherry sauce in a glass weck jar, with a ladle laying next to it with cherry juice spilling off.

Why You Will Love This Fresh Cherry Sauce!

One easy recipe, tons of useful and delicious ways to fill your life with joy:

Instead of cinnamon add this to your favorite breakfast roll recipe.
On sourdough, toast dipped in brown butter with goat cheese and topped with cherry sauce.
On all things vanilla e.g. Ice cream, yogurt, pavlova, cheesecake, panna cotta, or pound cake with whipped cream.
The perfect chocolate companion on black forest chocolate cake, brownies or flourless cake.

Equipment:

Cherry pitter, here are my two favorite: a metal pitter and a plastic pitter
Heavy bottom sauce pot
Rubber Spatula - thermoworks are my fave!
2 pint jar, Weck makes a perfect size
Or, two 1 pint jars, I love Kerr because they are clear and easy to see through.

ingredients for fresh cherry sauce laid out on a bun pan.

Ingredients you will need for Cherry Sauce

Water for dissolving sugar
Sugar to sweeten the deal
Fresh Cherries – pick a sweet cherry, like Bing, which is the most common in stores.
Cornstarch – this thickens the sauce. You will want to double the measurement for pie
Lemon Juice – is much like salt, it pops flavor and brings it to life.
Vanilla – rounds out, balances and completes the flavor.
Almond Extract – Emphasis on optional. I like almond in very small doses. However, almond is one of those polarizing flavors and is commonly associated with why most people do not like cherry dishes. So feel free to exclude this ingredient, or use it very sparingly. (optional)

How to Make Cherry Sauce + Pie Filling

Place water and sugar in a heavy saucepan on high heat to begin dissolving, and add freshly pitted cherries. Bring to a full boil over medium-high heat, until bubbly. Cherries will release their juices and create a beautiful deep red sauce. Stir for about 5 minutes to allow the juices of the cherries to release.
Mix cornstarch with the lemon juice in a small cup. Do not skip this step! Powdered cornstarch that hits hot liquid will clump. To avoid this, dissolve in a cool liquid, which is our lemon juice, then add to the bubbly fresh fruit. Stir over medium heat until the sauce has thickened and is glossy, about 2 minutes. Remove from the heat then stir in the vanilla and optional almond extract.
Allow sauce to cool, place in airtight glass jars, and refrigerate for up to two weeks. Yields two pints. Requires two 1-pint mason jars, or one 2-pint Weck jar.

fresh cherries pitted resting on a wood cutting board

Cherry sauce in a glass wex jar with a ladle with cherry sauce laying next to it.

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Fresh Cherry Sauce

Bursting with the gift of freshness, this fresh cherry sauce is easy and amazing, never buy canned cherries again! The uses are endless and I’ll share them with you.

Course Condiment, Sauces

Cuisine American

Keyword cherry, Cherry pie with graham cracker crust, Cherry sauce, fruit

Prep Time 10 minutes

Cook Time 10 minutes

Servings

Calories 988kcal

Author Bite Me Industries

Equipment

Cherry Pitter
Heavy bottom sauce pot
Rubber Spatula
2 pint jar Weck makes a perfect size
Or, two 1 pint jars I love Kerr because they are clear and easy to see through.

Ingredients

½ cup water
½ cup sugar
2 lbs fresh cherries pitted
2 teaspoon cornstarch double for pie
2 teaspoon lemon juice
1 teaspoon vanilla
¼ teaspoon almond extract optional

Instructions

Place water and sugar in a heavy saucepan on high heat to begin dissolving, add freshly pitted cherries. Bring to a full boil over medium high heat, until bubbly. Cherries will release their juices and create a beautiful deep red sauce. Stir for about 5 minutes to allow juices of cherries to release.
Mix cornstarch with the lemon juice in a small cup. Do not skip this step! Powdered cornstarch that hits hot liquid will clump. To avoid this, dissolve in a cool liquid, which is our lemon juice, then add to the bubbly fresh fruit. Stir over medium heat until the sauce has thickened and is glossy, about 2 minutes. Remove from the heat then stir in the vanilla and optional almond extract.
Allow sauce to cool, place in airtight glass jars, refrigerate for up to two weeks. Yields two pints. Requires two 1 pint mason jars, or one 2 pint Weck jar.