Topping Essentials: The Ultimate Dark Cherry Sauce

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This is my favorite topping for a nice piece of New York cheesecake. I usually make it during the upcoming holidays as a special treat; however, I have some cousins visiting that I have not seen in two years. So, I thought… why not go all out. So, you ready… Let’s get into the kitchen.

serves Several
prep time 5 Min
cook time 20 Min
method Stove Top


  •   20 oz
    pitted dark sweet cherries, cut in half
  •   1/3 c
    tawny port
  •   1/3 c
    sweet red wine
  •   1/2 c
    sugar, granulated variety
  •   2 Tbsp
    filtered water
  •   2 Tbsp
    lemon juice, freshly squeezed
  •   4 tsp
    cornstarch, or arrowroot powder

How To Make

  • 1
  • 2
    I am using fresh cherries in the recipe; however, if you are using canned, or frozen berries, you will need to cut the simmering time down by about 50%.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Rinse off the cherries under cold water.
  • 5
    Cut in half, and remove the pits.
  • 6
    Add the cherries, port, wine, and sugar to a saucepan over medium heat.
  • 7
    Allow to simmer, not boil, for about 10 minutes.
  • 8
    Whisk together the lemon juice, cornstarch (or arrowroot powder), and the water, in a small prep dish.
  • 9
    Add to the cherries, and continue to simmer, until thickened, about 10 additional minutes.
  • 10
  • 11
    My favorite way to serve this is over a nice New York cheesecake; however, I suspect that you will find you own creative ways to use it. Enjoy.
  • 12
    Keep the faith, and keep cooking.