Cherry Sauce

This is easy and fast, when you want a fruity sauce for dessert or snack.  We served it on top of vanilla frozen yogourt, but it would also be good on top of cheesecake, or with Greek yogourt, or over a brownie.

Makes 2 cups

Kitchen Equipment:

• Medium pot
• Kitchen scale
• Wooden spoon
• Measuring cup, measuring spoon
• Small bowl
• Juicer


• 16 oz. (450 g, or scant 2 cups) frozen, pitted cherries
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tbsp. cornstarch
• 1 tbsp. fresh lemon juice


1. Bring cherries, sugar and water to a boil in a medium saucepan over medium-high heat, stirring often.

2. Stir lemon juice and cornstarch together in a small bowl until smooth. Drizzle into the boiling cherry mixture, stirring rapidly.

3. Return to a slow boil, stirring constantly.

4. Cook until the liquid has thickened, which should take no more than a minute.

5. Remove the pot from the heat and taste (it will be hot, so let it cool in the spoon first). You can add a little extra sugar or lemon juice if needed at this point, depending on your personal preference.

6. Allow the sauce to cool to room temperature before serving.

Adapted from:



One thought on “Cherry Sauce

  1. Pingback: Lunch Club #4 |

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s