Prepared Canadian Red Tart Cherry Sauce

Use Canadian Red Tart Cherries to make this easy sauce or filling. It takes minutes and is incredibly versatile! Enjoy in your own pies and tarts, on top of plain cheesecake, as a chocolate cake filling, and much more.


Canadian Red Tart Cherry Sauce:

4 1/2 cups Canadian Pitted Red Tart Cherries with some juice 1.525 L
1/2 cups cornstarch 60 ml
1 cup white sugar* 250 ml

* Feel free to use less sugar to suit your taste preference


  1. Scoop cherries from the pail using a large spoon or measuring cup, trying to fill it with as many cherries as possible. Some liquid will also be captured, which is fine.  Set aside ¼ cup juice.
  2. Simmer cherries in a saucepan with a lid over medium heat for about 10 minutes, until juices are released. Stir often. Remove from heat.
  3. Combine sugar and cornstarch, then mix with ½ cup cold juice that you set aside. Pour the mixture into the hot cherries and juice and stir briskly to combine.  Return the pan to low heat and simmer until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.
  4. Keep in covered container in the fridge and enjoy within 3 days.

Note: This recipe is sufficient for one pie.