Luscious cherry sauce

December 10 2011
by emma

This luscious, beautifully coloured sauce is wonderful served warm over pancakes, Greek yoghurt or ice cream.  It’s super easy to make and will keep in the fridge for 2-3 days or so.

cherry sauce



400g frozen or fresh pitted cherries, halved if you prefer
2 x 20ml tblspns sugar
2 tspns lemon juice
1 tspn vanilla extract
3 tspns cornflour mixed in with a tablespoon of water – then add 1/3 cup of water and stir to combine

Add cherries, sugar, lemon juice and vanilla to medium, heavy based saucepan and bring to boil, then simmer over medium heat for 2 minutes.  Add cornflour and water to sauce and stir quickly to combine.  Continue to simmer sauce on medium heat for a further 3 minutes until thickened but cherries still intact.

Makes around two cups.

5 Responses leave one →
  1. Mmmmm!This recipe was so so yummy and so quick to make yum yum yum!!!! 🙂 My cheesecake ended up being amazing…

    1. Hi Claire

      I’m not in a position to comment on substitutions for food allergies but you could always leave it out. I hope that helps.

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