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This cherry sauce is thick, fruity, and just rustic enough to feel like a compote. It’s packed with whole dark cherries (fresh or frozen both work) brightened with a splash of lemon, and finished off with a dash of almond extract.
This cherry sauce is similar to our Raspberry Sauce and our Lemon Dessert Sauce in that it’s so easy to make and has a multitude of uses!
Why This Cherry Sauce Recipe Works
Fresh or frozen cherries: Use what you’ve got—frozen cherries are convenient and flavorful year-round, but fresh work just as well when they’re in season.
Balanced flavors: A splash of lemon juice sharpens the flavor; almond extract rounds it out.
Fast and stovetop-friendly: Done in under 10 minutes, no fancy tools or baking required.
Flexible thickener options: Cornstarch is easy and works well for same-day use. But if you’re freezing the sauce, use Clear-Jel. Cornstarch breaks down after thawing, turning the sauce thin and watery. Clear-Jel holds up in the freezer and keeps the texture smooth.
Homemade compote will always outshine the store-bought stuff, pair it with everything from sourdough waffles to French toast bake to angel food cake, pound cake and flourless chocolate cake.
Recipe Tips
Thaw the cherries first: This releases their juices and helps the thickener work evenly.
Whisk dry ingredients before adding: Mixing the sugar, Clear-Jel, and salt together prevents clumps.
Keep stirring once it heats: The sauce thickens fast. Stir constantly to avoid scorching.
Use Clear-Jel if freezing: Cornstarch breaks down in the freezer. Clear-Jel holds up well.
Adjust thickness after cooking: Too thick? Stir in a little water to loosen it up.
The Dessert Sauce You’ll Use on Everything
This cherry compote is a no-fuss way to dress up dessert with big flavor and a smooth, glossy finish. Keep a jar in the fridge or stash a batch in the freezer.
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Cherry Compote
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Ingredients
- ½ cup granulated sugar
- 1 tablespoon cornstarch, or 2 tablespoons instant Clear-Jel
- ⅛ teaspoon salt
- 16 ounces frozen dark cherries, thawed, or fresh cherries, pitted
- ½ cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon almond extract
- 2 tablespoons butter
Instructions
- In a small bowl, whisk together the sugar, instant Clear-Jel (or cornstarch) and salt.
- Add the cherries and their juices to a saucepan, sprinkle with the sugar mixture and toss to coat the cherries.
- Add the water and the lemon juice. Set the saucepan over medium heat, stirring continuously until it begins to thicken, 1-2 minutes.
- Bring the mixture to a simmer and continue to cook for 5 minutes, stirring occasionally, until the sauce has become thick and glossy.
- Remove from the heat and stir in the almond extract and the butter.
- Transfer the cherry sauce to a bowl or jar and allow to cool, then cover and refrigerate until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Serving Suggestions
There are so many ways to enjoy cherry sauce! Spoon it over plain yogurt, ice cream, or even oatmeal for a burst of fruitiness. Here are a few other recipes that work well with the sweet flavor of red cherries.
Can I omit the butter?
Hi, Amy…yes, you can omit the butter, it does add a bit of richness though. Thanks for reaching out to us.
Easy to make, excellent flavor. Served over almond cake. Yummy.
That sounds like a great combo. Thanks for the comment.