This delicious and sweet homemade Cherry Sauce is the perfect topping for your favorite dessert recipes. It only takes about five minutes to make, and it goes so well on top of ice cream, cheesecake or even brownies! Your family will love it so much that you will want to make a double batch.
❤️ Why You'll Love It
- This recipe only requires a few simple ingredients so you don't have to worry about hard to find or costly ingredients.
- There are so many different uses for this sweet and fruity sauce that you will be making it over an over again.
- It uses frozen cherries you don't have to worry about taking the time to pit them.
This simple sauce comes together super quickly, and really takes your desserts to the next level. Plus, it tastes so much better than store-bought ice cream toppings.
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a sauce pan over medium heat add cherries, sugar and mix well, stir constantly.
- After about 4-5 minutes you will notice that the cherries have released their juices and the sugar has dissolved. Break the cherries apart with a spatula into halves if desired.
- Mix the cornstarch and water, and then pour mixture over the cherries and stir. Cook until the mixture thickens.
- Remove from heat and add almond extract. Let it cool down then scoop into a clean jar to use.
- This recipe only uses ¼ cup of sugar, so your cherry sauce will not be extremely sweet. It will have just a nice hint of sweetness. Feel free to add more sugar if you prefer a sweeter sauce.
- You can also adjust the almond extract depending on your flavor preference you can use more or less.
- Make sure that you stir this sauce constantly otherwise the sauce is known to stick to the bottom of the pan and scorch quickly.
- Watch the flame of your stove and keep your heat at medium this helps to prevent scorching.
Store the leftover sauce in an airtight container for up to five days. Make sure that you use a clean dry spoon every time you dish out some sauce to prevent mold.
⌛ Make Ahead
This sauce tastes better after it's been chilled so feel free to make it up to 24 hours in advance and store it in the fridge until you are ready to use.
🍽️ Serve With
This simple sauce pairs so well this most desserts however my recipes to use it with is this 3-Ingredient condensed milk Ice Cream recipe or on top of a slice of cheesecake.
- Instead of using almond extract, you could use vanilla extract if you are not a fan of almond flavor.
- You can also try adding different types of fruit to the sauce such as strawberries, blueberries, raspberries or blackberries. Adding more than one type of berries would give you delicious berry cherry sauce!
- You could even add a dash of cinnamon for added flavor.
Yes, you can freeze this sauce in an airtight freezer safe container for up to three months. Thaw in the fridge overnight.
I like to use sweet cherries, but you could also use tart cherries, you may need to add more sugar if you are using sour cherries.
📣 Related Recipes
- If you enjoy making homemade dessert toppings like this sauce, you may also enjoy this Easy Hot Fudge recipe.
- This Cranberry Sauce is another one of my favorite homemade fruity sauces to make. Give this perfect sauce a try with your family this holiday season.
- Chantilly cream is a delicious and versatile dessert topping that is essential to learn and easy to make at home.
- An ultra simple Strawberry Coulis Recipe is a great addition to your desserts. Silky smooth fruit based sauce that is both fresh and luxurious.
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- 2 Cups of frozen sweet cherries pitted about 280g
- ¼ cup water
- 1 Tablespoon cornstarch
- ¼ cup - ½ cup sugar
- ½ -1 teaspoon almond extract
- In a sauce pan over medium heat add cherries, sugar and mix well. Stir constantly.
- After about 4-5 minutes you will notice that the cherries have released their juices and the sugar has dissolved.
- Break the cherries apart with a spatula into halves if desired.
- Dissolve cornstarch in water and set aside.
- Pour cornstarch mixture over and stir, keep cooking until mixture thickens.
- Remove from heat and add almond extract.
- Let it cool down then scoop into a jar to use.
- I do not like super sweet cherry sauce so I think ¼ cup of sugar is fairly enough but it is subject to your liking.
- Also adding almond extract depends on your liking and how strong the almond extract you are using is.
- You can also flavor the sauce with any extract of choice but almond goes pretty well with cherries.
Store cherry sauce in the fridge for up to 5 days. Always use a clean dry spoon when scooping from the jar.
- Please check the nutrition disclaimer policy.