Velvet Cherry Sauce | Recipe

Last week during Friday Flair I hinted to a new cherry recipe in the works and my friends, it's aaaamazing!! If you follow me via Instagram or Facebook, you've seen some sneak peaks. After a bit of research and some experimentation… I give you WhipperBerry's Velvet Cherry Sauce!

My love affair with Cherries

My love affair with cherries started when I was a little girl and this is one love affair that never waxes or wains. It's true and loyal. Not a single soul can come between my love of sweet cherries and I.

My Issues with Cherries Jubliee

The other day I went to the store and bought several pounds of Bing cherries with the desire to come up with a fun new cherry dessert. Last year I made a fun Black Cherry White Chocolate Poke Cake in a Jar which has been one of my favorites, but it's time for something new this cherry season.

I wanted a great cherry sauce for ice cream, but I have issues with the standard Cherries Jubilee.  First, I don't love serving warm sauces on ice cream, I would like for my cream to stay iced while I am eating it. Second, I don't like the texture that results with the cherries being cooked. I would prefer that the cherries stay nice a sweet and firm for my ice cream dessert. Third, I don't like how thin and runny the sauce is, it's like cherry soup. I would like my sauce to have a little body and be able to stand up and stick to my ice cream rather than pooling at the bottom of the bowl. Anyone with me on this?

I started with a standard Cherries Jubilee recipe and then kicked it up a bit. I added a little of this and a little of that and created a fine cherry ice cream topping that is, dare I say it… Like VELVET!  The sauce enrobes the ice cream in a velvety blanket with layers of tart and sweet, it may just be my new favorite ice cream topping.

Recipe | Velvet Cherry Sauce

4 lbs of Bing cherries

1/2 cup sugar

juice from 1/2 a lemon

large strips of lemon zest from a whole lemon

1/4 cup Sherry

pinch of fresh nutmeg

2 tbs honey

1 tsp vanilla

2 tbs corn starch

1/4 cup water

2 tbs butter

Wash, pit and stem the four pounds of cherries. Cut cherries in half and divide in half. Two pounds goes into a large sauce pan. Reserve the other two pounds for later.  Along with the cherries in the sauce pan combine sugar, lemon zest, lemon juice, sherry and place over medium high heat for 20-25 minutes, stir occasionally. The cherries will release their juices and create a large amount of liquid. After 20-25 minutes take the sauce pan off the heat and remove the cherries and lemon zest with a slotted spoon.

Place cherries in a strainer and press with the back of your spoon to release all the remaining juices.  Pour juice into the sauce pan. Turn heat back onto medium  and add nutmeg, honey and vanilla.  In a small bowl combine water and cornstarch to create a slurry. Slowly whisk into the cherry sauce.  Bring to a low boil to let the sauce thicken a bit. Take off heat once it reaches your desired consistency. Off the heat add the butter and stir until melted to create a beautiful silky sauce.  Place sauce in a bowl and cover with plastic wrap right on the surface and chill in the fridge for one hour.

After an hour combine the remaining cherries with the cooled sauce. Serve over vanilla ice cream. Store in an air tight container for up to a week in the fridge.

If you would like to print or save this recipe, click on the arrow in the box below to download or click on the printer to print a copy of the recipe.

Give it a shot and tell me what you think.  I LOVE it!! What are some of your favorite cherry recipes?


  1. Pam says

    Hi. Sauce looks yummy and I want to try it. We don’t have sherry in the house. What non-alcoholic liquid would be a good substitute?

    • says

      Pam, you can just leave it out. It seriously has enough flavor without it. Just add a little water. Let me know how it goes. kisses heather

  2. Nupe says

    Killer recipe. Too bad cherries only come around annually for such a short time, but then, that is part of their allure.

  3. says

    Wow! I love cherries! Great idea for the season of cherries! I guess \I have to hurry up and go to the market and get some! Great recipe indeed!

  4. says

    I just made this and it is delicious! I used water instead of sherry and it worked great. I think my ‘pinch’ of nutmeg was a bit too big, because mine is a touch too nutmeg-y, but other than that is is perfect! Thanks for a great recipe!

  5. Nancy says

    Your receipie looks amazing – and I am going to try it as I have just been given 5 kgs of cherrys – Would this sauce be okay to freeze?    as I have far more cherries that I would need for this – If you have any other recommendations for sauces/compote   that would keep longer or compote  would be great .   Thanks Nan

  6. says

    Thank you so much for your recipe.  I had a ton of cherries and I boiled some jars and made this for my husband as he loves cherries overe chocolate ice cream.  Boy, is he gonna love me when he comes home.

    This recipe was a lot more sophisticated than the others I found when looking around.  Thanks!!!!!!!!

  7. Kristy says

    Not sure I understand….are the 2lbs of cooked cherries you crush for extra juice tossed out?  Or are they incorporated back into the sauce?   Thanks!

  8. Marge H says

    I made this for the 4th of July Independence Day celebration, with sliced angel food cake (white), fresh blueberries sprinkled on the plate (blue), vanilla ice cream (okay…more white) and the cherry sauce (red!) made for a spectacular and absolutely delicious dessert. I added, instead of sherry, kirsch (kirschwasser) and it was just the touch that made it phenomenal.
    It’s a brand new tradition!


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