Brandied Cherry Sauce

Brandied Cherry Sauce

1 Review
From: EatingWell Magazine, June/July 2005

Black sweet cherries-sometimes called Bing cherries-are always a great treat, but when spiked with cherry brandy for this topping, they are nearly irresistible. Recipe by Nancy Baggett for EatingWell.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons granulated sugar
  • 1½ teaspoons cornstarch
  • ⅓ cup cranberry juice cocktail, or other berry juice drink
  • 2 tablespoons kirsch, or other cherry-flavored brandy (see Substitution Tip)
  • Pinch of ground cinnamon
  • 3 cups pitted sweet cherries, (fresh or 1 pound frozen, thawed), quartered
  • 1 teaspoon lemon juice, or to taste


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  1. Whisk sugar and cornstarch in a medium nonreactive saucepan. Add juice, brandy and cinnamon; whisk until well blended. Stir in cherries. Cook over medium-high heat, stirring, until the mixture boils and thickens, about 5 minutes. Remove from the heat. Stir in lemon juice. Let cool for 15 minutes before serving.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. To reheat, microwave on High for 1 to 2 minutes. Stir well before serving.
  • Substitution Tip: If you prefer to skip the brandy, add 2 extra tablespoons juice.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 18 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 3 g sugars; 9 IU vitamin A; 2 mg vitamin C; 2 mg calcium; 0 mg iron; 0 mg sodium; 33 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fruit

Reviews 1

June 05, 2015
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By: EatingWell User
Amazingly easy and delicious Loved that I could make this ahead of time. I was going to make cherries jubilee but that had a lot more sugar. I am also serving this over sweetened ricotta rather than ice cream. Pros: Super fast Cons: Pitting the cherries takes the most time but it's a breeze with a cherry pitter.
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