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Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4-6 servings


  • 1 can (16 ounces) pitted tart red cherries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract
  • Few drops red food coloring, optional
  • Sponge cake, pound cake or ice cream

Nutritional Facts

1 each: 116 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 1g protein.


  1. Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream. Yield: 4-6 servings.
Originally published as Cherry Sauce in Country Woman March/April 1992, p35

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