Name: Cherry Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1½ cups canned cherries; ½ cup granulated sugar; 1 tbsp cornstarch; 1 tbsp lemon juice; 1 tbsp butter; ½ tsp quality pure almond extract

Cherry Sauce Recipe - Sweet and sour cherry sauce for dessert and savory food

Who would have thought we can do so much out of these canned cherries? This delectable, and definitely easy-to-make cherry sauce, made with lemon juice and almond extract has a sweet-and-sour taste perfect to elevate your favorite dishes. Incorporate this into your homemade desserts and savory dinner ideas to spice up your meals.

How to Make Cherry Sauce

Make jars of rich and luscious homemade cherry sauce to amp up your desserts and dishes. Use this as a spread, jelly, sauce, filling, or glaze to add a sweet and tangy kick to any meal.

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Serves:

Ingredients

1½ cups canned cherries, plus ½ cup syrup from the can
½ cup granulated sugar
1 tbsp cornstarch, dissolved in ¼ cup water
1 tbsp lemon juice, freshly squeezed
1 tbsp butter
½ tsp quality pure almond extract

Instructions

In a saucepan, add the cherries and the syrup along with the sugar, butter, and lemon juice. Then, bring to a boil.
Stir in the cornstarch mixture, whisking constantly for about 1 minute until the mixture starts to thicken.
Remove from the heat and stir in the almond extract.
Cool to room temperature, place inside a glass mason jar or an airtight container, and store in the refrigerator until you’re ready to use your cherry sauce.

Recipe Notes

This recipe makes 2 ½ cups of cherry sauce.
You can also use pitted fresh or frozen cherries of the same measurement in our recipe ingredients. Just remember to add ½ cup of water when bringing the mixture to a boil. Then, reduce the heat and simmer for another 3 minutes. From here, you can proceed to stir in the cornstarch mixture as mentioned in our recipe instructions.
For vegans, you can use vegan butter in making this recipe.
Storing this in the fridge can make it last for up to a week.

Nutrition