If you're looking for a way to turn a basic breakfast into a gourmet meal without the heavy corn syrup or refined sugar, this Quick & Healthy Cherry Sauce is the answer. Since cherries are the symbol of Food Meanderings, I wanted to create a signature topping that highlights their natural, zesty flavor, while still keeping it healthy!
By using a simple cornstarch slurry and a splash of orange juice, you get a velvety, glossy sauce that tastes like a labor of love but only takes about 15 minutes! Whether you're drizzling it over my upcoming Old Fashioned Oven Baked Pancakes, pouring it over Belgian Chocolate Waffles, or stirring it into a bowl of Greek yogurt, this vibrant compote is the healthy reset your morning routine has been missing!
Recipe Overview: Quick and Healthy Fresh Cherry Sauce
- Ready In: 15 Minutes
- Serves: 4 servings (approx. ¼ cup each)
- Calories: 79 kcal per serving
- Main Ingredients: Fresh cherries, orange juice, agave, and almond extract.
- Dietary Info: Vegetarian, Vegan, Gluten-free, Refined Sugar-free.
- Weight Watchers Points: 2 WW points per serving
- Difficulty: Easy.
- Why You'll Love It: It's a "one-pot" wonder that turns a simple breakfast into a gourmet experience. It's perfectly balanced between sweet and tart, and that hint of almond elevates it to a whole new level of deliciousness!
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- Recipe Overview: Quick and Healthy Fresh Cherry Sauce
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- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪How to Make Cherry Sauce with Fresh Cherries
- Expert Recipe Tips
- 🥗 What to serve with Fresh Cherry Sauce
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- More Sweet Sauces and Toppings
- 🍒 Quick and Easy Healthy Fresh Cherry Sauce
Looking for more fresh cherry recipes? Be sure to try my Fresh Cherry Cobbler too!
🥘Ingredient Notes
- Fresh Cherries: Use the reddest, juiciest cherries you can find. (See my "Lazy Way" tip below for the fastest way to pit them!).
- Orange Juice: This provides the liquid base and a bright citrus "zing." I recommend using freshly squeezed juice for the best flavor. I like to filter it through a small mesh strainer to avoid any small seeds and pulp.
- Agave or Honey: These natural liquid sweeteners blend perfectly and keep the recipe refined sugar-free.
- Almond Extract: Almond and cherry are a classic pairing that makes the fruit flavor taste much more intense.
- Cornstarch: Just a touch creates that professional, glossy "glaze" texture that clings to your pancakes.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Frozen Fruit: You can enjoy this sauce all year long! Use frozen pitted cherries and skip the extra tablespoon of water/juice, as they will release more liquid as they thaw.
- The "Berry Mashup": Swap half the cherries for fresh raspberries or blueberries for a spectacular mixed-berry compote.
- Sweetener Options: If you don't have agave, honey is a great substitute, but you'll need to double the amount. For a 0-point Weight Watchers version, use a liquid monk fruit (but only use half the amount!)
- Citrus Swap: If you're out of oranges, use fresh lemon juice. It will be slightly tart but very refreshing!
- Warm Spices: Add a tiny pinch of ground cinnamon or ginger during the simmer for a cozy, "apple pie" style flavor profile.
🔪How to Make Cherry Sauce with Fresh Cherries
PREP: Pit and halve your fresh cherries. (Don't forget to use the "The Lazy Way" straw and bottle hack to make this part quick and mess-free!) *See July's newsletter for video!
- Step 1: In a small saucepan, combine the pitted cherries, orange juice, agave (or honey), and a tiny pinch of salt.
- Step 2: Bring the mixture to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the cherries begin to soften and release their deep red juices.
- Step 3: In a small cup, whisk the cornstarch with 1-2 teaspoons of water to create a smooth slurry.
- Step 4: Pour the slurry into the bubbling cherries and stir constantly for 1-2 minutes over a medium-low simmer. You will see the sauce transform from cloudy to thick and glossy.
- Step 5: When the sauce is thick enough and looks like it does above on a spoon, move the pan from the heat and stir in the almond extract. It will continue to thicken as it cools.
Expert Recipe Tips
- The "Straw & Bottle" Pitting Hack: To make this recipe truly quick, place a cherry on top of an empty glass bottle. Use a sturdy reusable straw to "pop" the pit through the center into the bottle. It's the fastest way to prep a big batch of fruit! *See July's newsletter for video!
- The Slurry Secret: Never add dry cornstarch directly to hot fruit, or it will clump. Always whisk it with a teaspoon or two of cold water first.
- Don't Overcook: You want the cherries to be soft and jammy, but still hold their shape.
- The Glossy Finish: Make sure the sauce comes to a full, bubbling simmer after adding the cornstarch. The heat is what "activates" the starch to give you that beautiful shine.
🥗 What to serve with Fresh Cherry Sauce
This zesty sauce is the ultimate multitasker! While it is delicious on ice cream, frozen yogurt, plain Greek yogurt, or chocolate waffles, I designed it specifically to pair with my Old Fashioned Oven Baked Pancakes-that recipe is coming to the blog this week, so stay tuned! Or try it on my Mini Cherry Cheesecakes (with Oreo crust) instead of canned filling.
In the meantime, try it on my Sheet Pan Chocolate Chip Pancakes for a black forest twist!
Or try mixing it into Greek yogurt, then freezing it as a popsicle! Keep it chunky or run it through the blender- whatever your preference is. *You may need to add a little more sweetener. *I like to make mini (toddler) popsicles for portion control.
🌡️Storage
Reheating: Microwave for 20 seconds or heat gently on the stovetop with a splash of water to bring back that pourable consistency.
Fridge: Store in a glass jar for up to 4 days.
Freezer: This sauce freezes beautifully! Store in an airtight container for up to 3 months.
👪 Serving Size
This recipe makes 4 servings at ¼ cup each. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is Weight Watchers friendly at 2 points for ¼ cup.
❔Recipe FAQs
Yes! You can enjoy this all year long. Do not thaw the cherries first; just add them to the pot and increase the initial simmer time by 2 minutes.
Cherry sweetness varies by batch. If your sauce is too zingy, simply stir in an extra teaspoon of agave at the very end until the balance is just right.
Absolutely! This sauce makes a spectacular filling for a vanilla sponge cake or a topping for a creamy cheesecake. If you want a thicker, more stable filling that won't "run" when you slice the cake, simply increase the cornstarch to 1 tablespoon. Just be sure to let the sauce cool completely in the fridge before using it as a filling to ensure it sets up firmly.
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This Quick & Healthy Cherry Sauce proves that you don't need a lot of time to create something truly delicious.
If you're looking for healthy, fresh cherry recipes, give this zesty, glossy topping a try this weekend! If you love it, please leave a star rating and a comment below-it's the best way to support my kitchen meanderings.
More Sweet Sauces and Toppings
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🍒 Quick and Easy Healthy Fresh Cherry Sauce
Ingredients
- 2 cups Fresh Cherries pitted and halved (approx. 1 lb).
- ¼ cup Orange Juice
- 1½ tablespoon Agave or Honey - add more if you like it very sweet and add less if your cherries are very sweet.
- pinch of salt
- 2 teaspoon Cornstarch.
- ¼ teaspoon Almond Extract
Instructions
- Pit and halve your fresh cherries. (Don't forget to use the "The Lazy Way" straw and bottle hack to make this part quick and mess-free!)
- In a small saucepan, combine the pitted cherries, orange juice, agave and a tiny pinch of salt.2 cups Fresh Cherries, ¼ cup Orange Juice, 1½ tablespoon Agave or Honey, pinch of salt
- Bring the mixture to a gentle simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the cherries begin to soften and release their deep red juices.
- In a small cup, whisk the cornstarch with 1 teaspoon of water to create a smooth slurry.2 teaspoon Cornstarch.
- Pour the slurry into the bubbling cherries and stir constantly for about 1-2 minutes. You will see the sauce transform from cloudy to thick and glossy.
- Remove the pan from the heat and stir in the almond extract.¼ teaspoon Almond Extract
- Serve the sauce warm over Oven Baked Pancakes, waffles, or even a bowl of plain Greek yogurt for a healthy, high-protein treat!
Notes
- The "Straw & Bottle" Pitting Hack: To make this recipe truly quick, place a cherry on top of an empty glass bottle. Use a sturdy reusable straw to "pop" the pit through the center into the bottle. It's the fastest way to prep a big batch of fruit! *See July's newsletter for video!
- The Slurry Secret: Never add dry cornstarch directly to hot fruit, or it will clump. Always whisk it with a teaspoon of cold water first.
- Don't Overcook: You want the cherries to be soft and jammy, but still hold their shape.
- The Glossy Finish: Make sure the sauce comes to a full, bubbling simmer after adding the cornstarch. The heat is what "activates" the starch to give you that beautiful shine.
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