Quick Cherry Sauce

February/March 2006

Your rating: None Average: 3.6 (54 votes)

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

Quick Cherry Sauce

Makes: About 4 cups, for 24 servings

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  • 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


  1. 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.


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

Carbohydrate Servings: 1/2

Exchanges: Per 2 servings: 1/2 other carbohydrate

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