Cherry sauce
A delicious, easy 5 minute cherry sauce to scoop over your ice cream or for your dessert creations.
Cook Time8 mins
Total Time8 mins
Course: Condiment
Cuisine: American
Diet: Gluten Free, Halal, Vegan
Servings: 1.25 cup
Calories: 331kcal
- 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.
- Storage:
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.
Calories: 331kcal | Carbohydrates: 83g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 503mg | Fiber: 5g | Sugar: 70g | Vitamin A: 143IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg