Walking through cherry orchards with trees laden with beautiful, red, ripe cherries is a sight to behold. Being able to pick your own cherries is one of life's simple joys. Last week up in Michigan I was fortunate enough to experience both. After decades of going up to Pentwater over the Fourth of July holiday, I discovered (for the first time in decades) that there were cherry orchards open to the public. How I never knew this before is rather surprising. As luck would have it, cherry picking season started the week I had arrived! Having never harvested cherries before I wondered whether it would be as easy as apple picking or as tedious but as rewarding as raspberry picking. It couldn't have been easier. Had I known just how easy it was I might have picked more than two quarts of cherries. Not only to eat but to make more than one jar of this divinely delicious Cherry Sauce.
Whether it was because the cherries were freshly picked or that it was because I hand-picked them, these sweet red cherries were the best I have ever tasted. Before I ate more than my share fair of them, I made this beautiful, sweet, thick, glossy cherry sauce. The kind of sauce you could easily just eat off of spoon, but when served over vanilla ice cream, yogurt, panna cotta, poundcake, scones, Angel Food Cake, Dutch pancakes, waffles, crepes, and/or cheesecake it's a game-changer. When compared to a store-bought cherry sauce, a homemade cherry sauce will win every time.
July in the Midwest is the height of cherry season. So now would be the most optimal time to make this luscious Cherry Sauce. However, it can be made with frozen cherries (thawed) year-round. The important thing to remember when using frozen cherries is that they hold more water than fresh cherries, so the amount of water you use to make the sauce needs to be adjusted. Cutting the amount of water used when cooking the cherries (e.g., 2 versus 4 Tablespoons) with the sugar is recommended.
A jar of freshly made Cherry Sauce brimming with a thick, glossy sauce and whole (pitted) cherries can be made in no time at all. Turning this seasonal bounty into a rich, luscious, fruity, sweet/tart sauce is something you absolutely must do! And if you have never gone cherry picking before, you should! If there isn't a cherry orchard near you, then run to your Farmer's Markets and/or your grocery stores to buy the seasonal fresh cherries. Make certain you buy more than enough to eat and to make this Chef's kiss Cherry Sauce so you can eat it off of a spoon (just saying) or use it to elevate your sweet and/or savory dishes!
Recipe
Cherry Sauce
Ingredients
1 1/2 pounds (596g) freshly pitted or thawed frozen sweet red cherries
2/3 cup (134g) granulated sugar
1 Tablespoon + 1 teaspoon cornstarch
8 Tablespoons water, divided (See Notes)
Pinch of Kosher Salt
Directions
1. In a heavy bottomed saucepan, add the cherries, sugar, Kosher salt and 4 Tablespoons of water. Cook over medium-high heat until the cherries have softened the mixture is slightly bubbling. This will take about 8-10 minutes. Note: If using frozen cherries, use only 2 Tablespoons of water.
2. In a small bowl whisk together the cornstarch and remaining 4 Tablespoons of water until well blended. Immediately add to the cherry mixture and cook over low-medium heat until thickened to the desired consistency.
3. Remove from the stove and pour into heat proof jar(s). Allow to cool to room temperature before covering and refrigerating. Note: You can also immediately serve the freshly made cherry sauce warm!
4. The covered jars of the Cherry Sauce will be good in the refrigerator for up to a week, if it lasts that long!
5. Serve the Cherry Sauce chilled or warm up in the microwave.
Notes: (1) Weigh the cherries after you pit them! Which means you might need closer to 1 3/4 pounds of cherries to make this sauce. (2) If using frozen cherries, thaw them in the refrigerator before making the sauce. (3) Do not cut the cherries in half. You want to see those gorgeous whole (but pitted) cherries in your sauce. (4) I use Weck canning jars, but feel free to use your favorite canning jar.
Cherry Orchards in Ludington, Michigan (July 2026)
Freshly picked cherries from PM Family Farms in Ludington, MI (July 2026)
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