Cherry Sauce

Preparation info

  • Yield:

    2 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

I like to use Bing cherries here when I can get them, because their dark skin gives the sauce a rich color. If you use canned cherries, strain out the syrup and reserve for another use, such as Black Forest Cake, or discard. You may want to adjust the amount of sugar depending on the type of cherries and wine used.


  • 1 pound (455 g) fresh cherries or sweet canned cherries
  • cups (360 ml) red wine
  • 8 ounces (225 g) granulated sugar
  • Grated zest of 1 lemon
  • 2 tablespoons (16 g) cornstarch
  • 1 teaspoon (5 ml) vanilla extract


    1. Wash the cherries, pit them, and place in a saucepan.
    2. Reserve ¼ cup (60 ml) wine. Add the remaining cups (300 ml) to the cherries in the pan. Stir in the sugar and lemon zest. Bring to a boil and cook over medium heat until the cherries are soft; canned cherries will need to cook only about 5 minutes. Puree the mixture, then strain. Discard the solids in the strainer. Return the juice to the cleaned saucepan.
    3. Dissolve the cornstarch in the reserved wine. Stir into the strained cherry liquid. Bring to a boil and cook for a few seconds. Remove from the heat and add the vanilla. Cherry sauce can be served hot or cold.