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

Katie Webster
Source: EatingWell Magazine, February/March 2006




Ingredient Checklist


Instructions Checklist
  • 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 Facts

36 calories; protein 0.2g; carbohydrates 9g; dietary fiber 0.4g; sugars 7.8g; fat 0.1g; vitamin a iu 205.7IU; vitamin c 1.4mg; folate 1.7mcg; calcium 3.6mg; iron 0.1mg; magnesium 2.4mg; potassium 32.1mg; sodium 0.6mg; added sugar 6g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Quick sauce too lemony I would cut the lemon juice by half next time. It completely overpowered the cherries. But my kids loved it and we enjoyed the sauce as an alternative to syrup on waffles. Yummy! Pros: quick and easy Cons: too much lemon Read More
Rating: 5 stars
Thank you EatingWell User for the tip. I had already reduced the sugar because the cherries are sweet. Started to add the full lemon and then saw your review..added less than half the amount and so glad I did. I can still taste the lemon but nothing like it would have been. The lemon is basically a pectin and a anti-bacteria agent. But if you are eating it within days no need for all that lemon. Thanks again. Read More