Topping Essentials: The Ultimate Dark Cherry Sauce

Andy Anderson !


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.


☆☆☆☆☆ 0 votes

5 Min
20 Min
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 Topping Essentials: The Ultimate Dark Cherry Sauce


  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.
  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.

Printable Recipe Card

About Topping Essentials: The Ultimate Dark Cherry Sauce

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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