Perfect for ice cream, pancakes, waffles, and more!
What is sexier than a homemade cherry sauce spooned over ice cream? This takes less than ten minutes to make and you could truly serve this at any elegant dinner party. It’s that good. There’s no laborious pitting required here, no ma’am. Just pull sweet black cherries out of your freezer, toss them in a saucepan, and you’ll have cherry sauce in ten minutes.
You don’t even have to thaw the cherries first. I mean, really, does it get easier?! I love making berry sauces. (Check out my blueberry sauce here and my cranberry sauce here.) You watch whole cherries, a little sugar, and a tiny bit of water become a thick sauce right before your eyes. It’s like magic!
I used cornstarch whisked with a bit of water to thicken the sauce. Once you add the cornstarch-water, you just need about a minute before you can feel the change in consistency with your spoon. It’s an absolutely luscious consistency. I used almond extract here but you could certainly swap out vanilla. I just love almond extract with cherry!
Spoon it over cheesecake slices, on ice cream sundaes, on french toast or waffles instead of syrup, or even (my word) on top of chocolate cupcakes with whipped cream frosting for black forest cupcakes. (Note to self: make this!) The possibilities are endless. I love recipes like this: the kind you can use again and again in so many ways.
Want to make your own vanilla ice cream? Get my recipe here.
Cherry Sauce
2 cups frozen black cherries
1/3 cup sugar
1/3 cup water + 2 Tbsp, divided
1 Tbsp cornstarch
1/4 tsp almond extract (or 1/2 tsp vanilla if you prefer)
- Bring cherries, sugar, and water to a boil in a medium saucepan.
- Whisk together 2 Tbsp water and 1 Tbsp cornstarch until smooth; stir into cherry sauce. Return to a boil and cook for one minute or until thickened.
- Remove from heat and stir in almond extract. Let cool for about ten minutes before using or store in a jar in the fridge for up to a week.
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Stay saucy,
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