Cherry Sauce is one of my favorite ways to cook with fresh cherries. It’s a super easy-to-make, versatile summer recipe that is delicious spooned over everything from grilled meat to ice cream.
There are few things better than fresh summer fruit, and Bing cherries are at the very top of my list. On a recent visit, my dad showed up with a big box of tree-ripened cherries, and after happily snacking on them for days (and making my once-a-year homemade cherry pie ), I knew this cherry sauce was next.
This sauce is everything I love about summer cherries — sweet, vibrant, and a little magical — with almost no effort. It comes together easily, is refined sugar-free, and somehow manages to feel both special and everyday.
I love it most spooned generously over vanilla ice cream , but it’s surprisingly versatile. It’s just as delicious with grilled or baked meat, and while I usually make it with fresh cherries in summer, frozen cherries work beautifully, too. It’s one of those simple recipes that puts a smile on your face every single time.
Should I add butter to my cherry sauce?
Many cherry sauce recipes call for butter. But here’s the thing … I think that fresh cherry sauce is better with no butter. And this is coming from someone who LOVES butter. When you add butter to cherry sauce, it becomes less fresh-tasting.
Cherry sauce is one of the few recipes that are better without butter.
Ideas for serving cherry sauce
This cherry sauce can be used with both fresh and savory dishes. My favorite way to serve this cherry topping is to spoon it over vanilla ice cream . You can also spoon it over panna cotta , cheesecake, or creme brûlée.
You can also use serve this with meat dishes, such as lamb chops (this sauce is very similar to the raspberry sauce in this seared lamb chops recipe ). Or try it with grilled chicken or pork!
Favorite cherry recipes
- Arugula and Fresh Cherry Salad with Goat Cheese and Candied Pecans
- Fresh Cherry Vinaigrette
- Coconut Cherry Ice Cream
Easy Cherry Sauce (made with fresh or frozen cherries)
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Ingredients
- ▢ 2 packed cups of pitted cherries (about 1 lb)
- ▢ ½ cup water (divided)
- ▢ 2 tablespoons coconut sugar (or prefered sweetener)
- ▢ A pinch of salt
- ▢ 1 teaspoon tapioca starch or cornstarch
Instructions
- Cut half the pitted cherries in half. Leave the other half whole. 2 packed cups of pitted cherries
- Add the pitted cherries, ¼ cup of the water, sugar, and salt to a small pot and bring it to a boil over high heat. Lower the heat to medium and simmer for 5 minutes, or until the cherries are soft. 2 tablespoons coconut sugar, A pinch of salt
- Whisk the tapioca starch with the remaining ¼ cup of water and add it to the pot. Stir until it thickens then remove the pot from the heat. 1 teaspoon tapioca starch or cornstarch, ½ cup water
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Easy Cherry Sauce (made with fresh or frozen cherries)
Ingredients
- 2 packed cups of pitted cherries , about 1 lb
- ½ cup water , divided
- 2 tablespoons coconut sugar , or prefered sweetener
- A pinch of salt
- 1 teaspoon tapioca starch or cornstarch
Instructions
- Cut half the pitted cherries in half. Leave the other half whole. 2 packed cups of pitted cherries
- Add the pitted cherries, ¼ cup of the water, sugar, and salt to a small pot and bring it to a boil over high heat. Lower the heat to medium and simmer for 5 minutes, or until the cherries are soft. 2 tablespoons coconut sugar, A pinch of salt
- Whisk the tapioca starch with the remaining ¼ cup of water and add it to the pot. Stir until it thickens then remove the pot from the heat. 1 teaspoon tapioca starch or cornstarch, ½ cup water
