Quick Cherry Sauce

3.6 (50)
Quick Cherry Sauce

Frozen pitted cherries make this luscious sauce a snap to make. Try substituting frozen raspberries if you prefer.

Yield: about 4 cups, for 24 servings
Active Time: 15
Total Time: 15


  • 2 10-ounce bags frozen pitted cherries, preferably sour cherries
  • 2/3 cup sugar
  • 2/3 cup plus 1/4 cup water, divided
  • 2 tablespoons cornstarch
  • 1/4 cup lemon juice, juice


Bring cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth and stir into the boiling cherry mixture. Return to a boil, stirring constantly; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice.


Nutrition Per Serving

calories 36
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 9 g
protein 0 g
fiber 0 g
sodium 1 mg
potassium 33 mg

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges Per 2 servings: 1/2 other carbohydrate

From EatingWell February/March 2006