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A simple, 5-ingredient easy cherry sauce you can use for cheesecake, ice cream, pancakes, waffles, and more! This recipe is made from frozen cherries, so you can make it year-round when fresh cherries are not available. It can also be made with fresh cherries if you prefer, all the details are below.
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One of my favourite ways to add a burst of flavour to desserts is with homemade fruit sauces, like this luscious cherry sauce (also referred to as cherry compote). It’s a glossy, fruit-filled sauce with a bright cherry flavour, a hint of tartness, and juicy cherries in every bite.
It’s very easy to make from scratch using frozen cherries (easier than you may think!) and a few other simple ingredients.
I intentionally kept this homemade cherry sauce recipe lightly sweet because it’s meant to be spooned over desserts that already bring plenty of sweetness. This contrasts with your sweeter dessert to let the natural flavours shine through.
Of course, if you prefer a sweeter sauce, you can easily adjust the sugar to suit your taste!
5 Simple Ingredients
This dessert sauce is naturally vegan, gluten-free, dairy-free, nut-free, wheat-free, and egg-free, and all you need is FIVE simple ingredients:
Key Ingredient Notes
Cherries - I always use "dark sweet" frozen cherries when I make my cherry sauce because they're cheaper, they're already pitted, and they're easy to find ALL year.
Cornstarch - If you can't use or don't like using cornstarch, it's definitely possible to make cherry sauce without cornstarch. You can swap it out for arrowroot starch. If cornstarch or arrowroot starch is not used, the sauce will not get thick and will be very watery, so this ingredient cannot be left out.
Sugar - The amount of sugar you use will vary based on how sweet your cherries are. Even though frozen cherries are labelled "sweet," they aren't as sweet as fresh cherries, and the sweetness can vary between brands and batches. If you'd like, you can start with a smaller amount than what the recipe calls for and build up the sweetness from there.
Want to Use Fresh Cherries?
My preference is to make cherry sauce with frozen cherries because I can make it any time of year, but if you'd like to use fresh cherries, you can do that by making a few small adjustments to the recipe. Full details are in the recipe below.
Let's Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Whisk the water, cornstarch, lemon juice and sugar together in a saucepan until everything has blended and there are no lumps.
Next, heat the mixture on the stove, whisking continuously, until it thickens slightly.
The Secret to a Silky Smooth Sauce
Before heating, scrape the corners of the pot to make sure there aren't any pockets of cornstarch hiding out, the mixture needs to be perfectly smooth and blended before adding the cherries.
Add the cherries and stir until everything has blended well. Simmer, stirring occasionally, until the sauce has thickened.
Remove the pot from the stove and allow the sauce to fully cool. It will get a little thicker as it sits and even thicker after it has been refrigerated.
Thinking Cherry Pie? Read This First
If you’re wondering whether this cherry sauce can be used as pie filling, the answer is no. As written, it’s not thick enough to hold up as a pie filling, and the recipe won’t make enough to fill an entire pie. I’m working on a cherry pie recipe and will share it here as soon as it’s ready!
Serve It Your Way
Once it has fully cooled (or while it's still slightly warm), use this cherry topping for cheesecake, ice cream, and more! Here are just a few ideas:
- Pancakes, Waffles, Crêpes
- Ice Cream
- Cheesecake
- Pudding
- Chocolate desserts like brownies and chocolate mousse
- Yogurt
- Cakes and Cupcakes
And try to resist eating it straight from a spoon 🙂
Make it with Fresh Cherries
As you already know, my preference is to make cherry sauce with frozen cherries, but if you'd like to make it with fresh cherries, you can do that by making a few small adjustments to the recipe. Details are in the recipe notes below.
After You Make It...
Please leave me a comment and rating below and tell me what you topped with it! You can also share a picture on Instagram and tag me so I can see your remake.
Homemade Cherry Sauce (Dessert Topping)
Suggested Equipment:
Ingredients:
- ½ cup (125ml) water
- 5 tablespoons (63g) granulated sugar
- 2 teaspoons cornstarch or arrowroot starch
- 2 teaspoons lemon juice
- 1 pound (454g / 3 ½ cups) unsweetened frozen sweet cherries
Instructions:
- Add water, sugar, cornstarch, and lemon juice to a small pot. Whisk until no cornstarch lumps remain.
- Place pot over medium heat and whisk mixture continuously until it starts to thicken, about 2-3 minutes.
- Add frozen cherries and stir. When mixture starts to bubble, turn the heat down to low and simmer for 5-7 minutes, stirring occasionally so the mixture does not stick to the bottom of the pot. Continue simmering until the sauce has thickened and looks glossy.
- After the time has passed, remove the pot from the stove and allow the sauce to cool completely in the pot.
- Once cooled, place the cherry sauce in a jar, cover, and refrigerate.
Recipe Notes:
- Please read the helpful info above and below before making this recipe to ensure success.
- This recipe makes 2 cups of cherry sauce.
- To Make with Fresh Cherries: Remove all pits, and use only ⅓ cup of water and start with less sugar. The amount you add will depend on the sweetness of your cherries. Reduce simmer time by a minute or two.
- Store leftover sauce in an airtight jar or container, in the refrigerator for 5-7 days.
- Nutrition info is based on 1 serving (2 tablespoons) and on the recipe made as written using 5 tablespoons of sugar. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Ann Marie Crocker says
Hi ! Made this today ,loved it ! Husband thought it was to tart .I didn’t add extra sugar ! Going to serve it on cherry ice cream ! Great thanks 😊
Gwen Leron says
I'm glad you like it, Ann Marie! Definitely feel free to adjust the sweetness to suit if you'd like. Enjoy your ice cream! 🙂
Tami Ragon says
This recipe sounds great but, I don't want the cherry s in it just sauce. How do I do 5hat?
Gwen Leron says
Hi Tami, I have never made it without the cherries, but I think the easiest thing to do would be to make the recipe as written, run the finished sauce through a sieve making sure to press the cherries with a spoon to get all the juices out. You can then use the cherries for another recipe or eat them. I hope this helps, please let me know how things go for you if you give it a try!
Diane says
Can this be frozen or water bath canned?
Gwen Leron says
Hi Diane, I would not recommend freezing it since recipes with cornstarch typically do not freeze well, the texture of the sauce will change after it has been thawed. As for water bath canning, I don't have any canning experience so I can't give any guidance on this. I'm not sure if the cornstarch would also be an issue, so I would research this fully before trying it. I hope this helps!