Cherry Sauce

Author: Canadian Living

  • Portion size 500 servings


  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 3 tablespoons orange juice
  • 1 tablespoon grated orange rind
  • 1 tablespoon lemon juice
  • 4 teaspoons cornstarch
  • 2 cups sweet black cherries pitted


In stainless steel or enamelled saucepan, combine sugar, water, orange juice and rind, and lemon juice; bring to boil, stirring to dissolve sugar. Blend cornstarch with 1 tbsp (15 mL) water; stir into sugar mixture along with cherries. Cook, stirring, over medium heat for 2 minutes or until thickened. Serve warm or chilled. (Sauce can be covered and refrigerated for up to 3 days.)

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Cherry Sauce