Cherry sauce is an American ice cream parlor favorite, especially in areas where immigrants from northern Europe settled, like the midwest. Warmed cherry sauce over cold ice cream is as American as, well, apple pie.

Cherry Sauce

This sauce is perfect over vanilla iced cream, especially served warm.

5 from 1 vote

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Course: Dessert, Sauce

Cuisine: American, American Midwest, North Western European

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan

Ingredients

15 oz Jar or can pitted cherries
½ cup Sugar
2 tsp Vanilla paste (Sub: 1 vanilla bean, scraped)
2 cup Water
2 tbsp Cornstarch

US Customary – Metric

Instructions

Drain cherries and save liquid separately. Pour drained liquid from cherries into a cup. Complete remaining water measurement with water, Pour liquid into a medium saucepan along with cherries, vanilla, and sugar. Bring to a boil and the reduce a simmer for 10 – 15 minutes. Combine cornstarch with an equal amount of water and stir into cherry sauce. Continue cooking until the sauce has thickened. Serve warm by spooning over a bowl of iced cream or rice pudding, or in a separate dish.

Notes

Cherry sauce may be stored in an airtight container for a few days in the refrigerator or indefinitely in the freezer.

Nutrition