Fresh Cherry Sauce

The sauce is always the best part. Think about it: cocktail sauce, tartar sauce, hollandaise, aioli, gravy, hot fudge. The sauce makes it special. It adds moisture, it adds flavor, it adds dimension, it adds character. It’s liquid personality. So, as a sauce lover, I admit I spend a fair amount of time dreaming up different sauce-ibilities.

Ripe fruit practically begs to be sauced, and cherries are one of the true joys of summer for me, so this marriage of cherries and sauce, which I employ liberally as an ice cream topping, is my idea of a match made in heaven. Anyone can drizzle some lame-ass chocolate syrup on ice cream and call it a day. But velvety, sweet, warm, ruby-red sauced cherries draped atop your creamy scoops? Now that’s special.

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Cherry Sauce

A quick, easy, silky cherry sauce to have on hand for pie fillings or topping ice cream or yogurt.

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Prep Time

5 minutes

Cook Time

10 minutes

Servings

about 1 cup sauce MetricUS Imperial

Ingredients

• 2 cups fresh cherries pitted and cut in half (you can use frozen, but I take advantage of fresh summer cherries)
• 1/3 cup sugar
• 1/2 cup water + 1/4water divided
• 2 Tbsp corn starch

Prep Time 5 minutes Cook Time 10 minutes Servings about 1 cup sauce MetricUS Imperial Ingredients 2 cups fresh cherries pitted and cut in half (you can use frozen, but I take advantage of fresh summer cherries) 1/3 cup sugar 1/2 cup water + 1/4water divided 2 Tbsp corn starch

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Instructions

1. In a small saucepan over medium heat, mix 1/2 cup water, the sugar and the cherries and bring to a simmer, mashing the cherries with a spatula or potato masher as they soften, leaving some whole for texture. Simmer for 5-10 minutes, or until cherries are softened to a sauce consistency.
2. In a small bowl or measuring cup mix together 1/4 cup water and the corn starch, and add to the cherries, mixing thoroughly. You will see the sauce thicken immediately.
3. Remove from heat and serve immediately or store in a glass jar in the fridge.