Cherry Sauce
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 13 mins
Total time: 43 mins
  • ½ tablespoon cornstarch
  • ¼ cup plus 1 tablespoon water, divided
  • 2 tablespoons unsalted butter
  • 1¾ pounds pitted cherries (about 4 pounds whole cherries)
  • ¼ cup heavy cream
  • 1½ teaspoons cognac
  1. For cherry sauce:
  2. Dissolve cornstarch with 1 tablespoon water. Set aside.
  3. Melt butter in a large sauté pan. Add cherries, cornstarch, ¼ cup water and heavy cream. Bring to boil. Lower heat and add cognac. Cover and simmer until cherries soften, 8-10 minutes.
  4. Remove lid and stir until mixture thickens.
  5. Transfer to serving bowl. Spoon over ice cream and enjoy.
  6. Betsy's tidbits:
  7. Pit cherries into a large plastic bag. The mess is self-contained in the bag.
  8. Cherry sauce is delicious hot or cold.
Recipe by Desserts Required at