My easy cherry sauce recipe is the perfect topping for any dessert. It is made with frozen sweet cherries, a hint of citrus zest, and a splash of liqueur. Perfect for drizzling over ice cream or cakes, this sweet cherry sauce is simple to make and so beautiful. If you’re looking to elevate your desserts, this recipe is made just for you.

This sauce stands out among dessert sauce recipes with its great flavor, silky texture, and hints of orange and liqueur. Cherries make the perfect base,balancing their natural tartness with just the right amount of sweetness.

You’ll love how quick and easy it is to make cherry sauce! Some people like to use fresh cherries, but I like the convenience of frozen ones.

A splash of Grand Marnier and a citrus zest add warmth and brightness, making this sauce stand out. If you don’t have Grand Marnier, you can skip it.

Whether you’re serving this cherry sauce made with simple ingredients over my cardamom tea cake, vanilla ice cream, or buttermilk pancakes, it’s sure to become your favorite topping. Plus, it’s quick enough for last-minute plans but can also be made beforehand.

Why You’ll Love This Cherry Sauce

• Versatile: Use it as a topping for rice pudding, spooning over ice cream, or drizzling on cake slices.

• Customizable: I like adding Grand Marnier to give the sauce more depth, but you can use other liqueurs or skip it for a non-alcoholic version. Lemon zest adds brightness, but orange zest works beautifully, too.

• Quick to make: This easy recipe comes together in under 20 minutes.

Ingredients

Frozen Cherries: This simple recipe uses frozen cherries because they’re available year-round. Cherries are picked at their peak ripeness, ensuring the perfect balance of sweetness and tartness. Dark, sweet cherries or bing cherries work beautifully, but you can also use sour cherries for a tangier version. If you prefer fresh cherries, a cherry pitter will save you time.

Granulated Sugar: A little goes a long way to balance the natural tartness of cherries.

Water: Helps create a smooth base for the sauce.

Cornstarch: This thickens the sauce for that perfect glossy finish.

Fresh Lemon Juice: Balances the sweetness of the cherries with a tangy brightness, adding a fresh finish.

Lemon Zest: Adds a fragrant citrus note, enhancing the cherries’ natural flavors.

Grand Marnier: Adds a subtle citrusy warmth, but you can skip it for a sauce without alcohol.

Pro Tip

I use frozen cherries, as they can be bought year-round, but you can also use fresh ones. Both work well!

Step-by-Step Directions

Step One: Prepare the Cherries. If you’re using frozen cherries, there’s no need to thaw them beforehand—just add them straight to the pan.

Step Two: Simmer the Sauce. Place the cherries in a medium saucepan with lemon juice, zest, sugar, and water. Bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent sticking, and let it cook until the cherries soften and release their juices, about 10–12 minutes.

A lemon is being squeezed in a metal citrus juicer over a pot containing dark cherries. The pot is situated on a kitchen counter, and the juice is visibly dripping onto the cherries.

A person pours water from a glass into a copper saucepan filled with dark cherries and lemon peels, placed on a lace-covered table.

A persons hand pours sugar from a small blue-bordered bowl into a copper pan containing dark berries and yellow citrus peels, on a lace-covered table.

A saucepan filled with dark, glossy cherries simmering in a deep red liquid. A white and wooden spoon is stirring the mixture. The cherries appear to be cooking down, releasing juices, creating a rich and thick sauce.

Step Three: Thicken the Sauce. In a small bowl, mix cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the simmering cherries and cook for an additional 3–5 minutes or until the sauce has thickened and becomes glossy.

A person pours sugar from a glass into a pot on the stove, where a wooden spoon is seen stirring a liquid, possibly jam or sauce.

Step Four: Add the Liqueur. Remove the saucepan from heat and stir in Grand Marnier. If you prefer a non-alcoholic version, skip this step.

A hand with pink nails pours liquid from a small white bowl into a copper pot on a stovetop. The pot contains a dark red mixture being stirred with a white spatula. The scene suggests cooking or preparing a dish.

A hand holding a spoon scoops cherry filling from a copper saucepan. The rich, red mixture is thick and glossy, filled with whole cherries. The saucepan rests on a wooden board, with a lace tablecloth in the background.

Step Five: Cool and Serve. If hot off the burner, allow the sauce to cool slightly before serving. The sauce will thicken further as it cools. If you’re removing it from the fridge, serve it gently on the stove.

How to store the Cherry Sauce

• Refrigerator: Allow the sauce to cool completely at room temperature, then transfer it to an airtight container. It will keep for up to 5 days.

• Freezer: Once the sauce has cooled, transfer it to a freezer-safe container. It will keep for up to 3 months. Let it thaw overnight in the fridge before reheating.

Make-Ahead Instructions

This easy cherry sauce recipe can be made up to 3 days ahead. Simply reheat gently on the stovetop, adding a splash of water if the sauce thickens too much during storage.

Serving Suggestions

It’s perfect for my Danish Rice Pudding. Add dollops over this special rice pudding!
Topping for ice cream: I love spooning it over ice cream!
Pancakes or waffles: A delicious way to start your morning.
With my cardamom tea cake: A perfect pairing for a light and fruity dessert.

A glass dish filled with vanilla ice cream topped with red cherry sauce and whole cherries. A gold spoon is placed in the ice cream. The dish is set against a crochet lace tablecloth and a white tiled background.

Top Tips for the Best Cherry Compote

Adjust sweetness: If your cherries are very sweet, reduce the sugar slightly. For tart cherries, add a bit more.
Allow the sauce to cool: Letting it sit after cooking helps it thicken and develop its flavors.

A pot of creamy porridge with a wooden spoon next to a bowl of vibrant red berry sauce. The scene is set on a lace tablecloth with a pink napkin, wooden board, and two empty white plates with gold spoons.

My cherry sauce is the perfect accompaniment for desserts. I hope you’ll make the recipe and tell me about it!

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A white bowl filled with red cherry compote sits on a wooden board. A decorative gold spoon is placed in the bowl. The background features a lace tablecloth and a pink fabric.

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Easy Homemade Cherry Sauce

Make this Easy Homemade Cherry Sauce as a topping for danish rice pudding, ice cream, and more. Frozen or fresh cherries work!

Course: Dessert

Keyword: easy cherry sauce recipe

Author: Shayma Saadat

Ingredients

▢ 3 cups frozen cherries (360g)
▢ ½ lemon juiced, (approximately 1½ Tbsp of juice)
▢ 3 strips lemon zest
▢ ¼ cup granulated sugar (50g)
▢ ½ cup water (120ml)
▢ 1 tbsp corn starch mixed with 1 Tbsp cold water
▢ 1 tbsp Grand Marnier or Cointreau

Instructions

In a saucepan, combine cherries, lemon juice, lemon zest, sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 10-12 minutes
When bubbling, stir in the cornstarch mixture, continuing to cook until the sauce thickens, about 3–5 minutes.
Add the Grand Marnier or Cointreau, stirring briefly and letting it simmer for another minute to cook off some of the alcohol.