Homemade Cherry Sauce (topping)
This easy cherry sauce recipe takes minutes on the stove and keeps for days in the refrigerator and frozen for at least a month. Use fresh cherries when in season, but frozen ones also work. It's great as a topping for waffles and cheesecake, and as a sauce over ice cream.
It's that time of year people when pounds of cherries appear in the market! So when cherry season hits, I'm all over our cherry recipes archives looking for my next bake.
Summer fruit is my favorite and I take advantage of them as much as I can. Cherries rank in the top three, along with peaches and melons.
At this house we eat fresh cherries a lot; those left get baked into our favorite cherry tart, a simple recipe that includes a custard pie filling that is fantastic.
Homemade sauces are a great way to take advantage of fresh fruit, and a cherry dessert sauce should be on everyone's repertoire.
- 24oz whole cherries
- 4 tablespoons brown sugar
- 4 tablespoons lemon juice
- 4 tablespoons water
- 2 teaspoons cornstarch