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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
Quick Test Kitchen Approved
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 serving (calculated without cake) equals 116 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 25 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g 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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