This easy sauce takes just 10 minutes to make, start-to-finish (plus chill time). It can be refrigerated and eaten within a week or frozen to enjoy throughout the year.
It's so versatile! It's a delicious topping or mix-in for lots of things:
It's so easy! I figured out how to make this sauce in the microwave, just to keep it simple and avoid using my stove in the summer heat. This method is so easy and is oh-so-yummy. (If you prefer, you can simmer it on the stovetop instead of using the microwave.)
Step 1. Assemble the ingredients:
Step 2. Pit the cherries, if they're fresh. (Frozen berries come already pitted.) I use this awesome cherry pitter that removes the pits from 6 cherries in 1 swipe. A tray in the bottom catches the pits. During cherry season, I use this pitter frequently for quickly adding cherries to fresh fruit salad.
view on Amazon: easy cherry pitter
Step 3. Mince half of the cherries by adding them to a food processor or blender. I'm using a mini-food processor in these photos. Pulse until cherries are the consistency of relish. (You may also mince cherries with a knife by hand--be careful not to get cherry juice on surfaces that may stain.)
view on Amazon: Mini Prep Food Processor
Step 4. Add cherries (whole and minced) to a 2-quart (8-cup) microwave-safe bowl. (You need a bowl at least this big because the cherry mixture expands more than double as it cooks in the microwave.)
Step 5. Sprinkle corn starch over the cherries. If your cornstarch is clumpy, sift it through a metal mesh strainer as you sprinkle it over the cherries.
Step 6. Add the sugar, fresh lemon juice, and almond extract.
Step 7. Give all that a quick stir.
Step 8. Microwave, uncovered, at full power for 7 minutes. If there is visible foam on the cooked mixture--no worries. It will disappear as it cools and is stirred.
Step 9. Let the sauce sit on the counter for 30 minutes uncovered. It will thicken some as it cools. Then transfer it to the refrigerator until it's completely chilled.
A pint mason jar is the perfect size to hold 1 batch of sauce, but any covered container will do. It will keep for at least 3-4 weeks in the fridge. Maybe longer, but ours hasn't lasted long enough to find out!
Freeze it! When cherries are in season, I make up several batches of this easy sauce to freeze and enjoy throughout the year. It only takes 30 minutes to make 3 microwave batches of sauce that yields 6 half-pint jars. They keep in the freezer for at least 6 months.
It's such a treat to have this fresh-tasting summer sauce in the middle of winter. To thaw, move it from the freezer to the refrigerator the day before use. For faster thawing outside of the fridge, partially submerge jar in a bowl of cool water.
Cherry sauce really elevates the flavor of cheesecake--a perfect pairing!
It's awesome on vanilla ice cream, too. Yum!!!
Make it a Yummy day!
Here are more fresh fruit sauce recipes from The Yummy Life: