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Cherry Sauce

 Cherry Sauce
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.
4-6 ServingsPrep/Total Time: 10 min.


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


  • 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.
  • 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.
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.