Cherry Wine Sauce

Once June arrives, I always have a few cherries on hand. You can eat raw cherries or cooked cherries, from clafoutis to cherry sorbet, without forgetting cupcakes… But mostly I love this cherry sauce recipe. It’s simple and allows you to use red wine, which pairs well with ice cream. You can also accompany a yoghurt, a slightly sweetened pannacotta, or a cheesecake. Try it urgently!

by Sidney Yang

Sidney Yang

Sidney is part of the Eatwell101 family since 2014. As an editor, she shares her enthusiasm for food, cooking tips, and entertaining across more than a thousand written articles published on Eatwell101.

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Updated Jan 31, 2026

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Ingredients list for Cherry Wine Sauce

• 1 lb of cherries, you will need:
• 2 cups (50cl) red wine
• 3/4 cup (100 g) of sugar
• 1 cinnamon stick
• 1 coffee spoon of pepper (5 spices mix is even better)
• Zest of 1 lime
• 1 orange zest

Directions

Bring wine to a boil in a saucepan with sugar, zest, and spices. Reduce the heat to a simmer and hold. Reduce by half (about 10 to 15 minutes).
Meanwhile, pit cherries. Turn off the heat under the reduced red wine. Add cherries and cover. 
Let the mixture cool, stirring occasionally. Pour the cooled cherry soup into a glass jar or an airtight container.
Store in refrigerator overnight. This preparation keeps for several days.

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Cherry Wine Sauce

Author: Sidney Yang  |  Servings: 4 servings

Prep Time: 10 min  |   Cook Time: 15 min

Learn to cook A CHERRY SAUCE to accompany your desserts.

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Ingredients

1x 2x 3x

• 1 lb of cherries, you will need:
• 2 cups (50cl) red wine
• 3/4 cup (100 g) of sugar
• 1 cinnamon stick
• 1 coffee spoon of pepper (5 spices mix is even better)
• Zest of 1 lime
• 1 orange zest

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Instructions

1. Bring wine to a boil in a saucepan with sugar, zest, and spices. Reduce the heat to a simmer and hold. Reduce by half (about 10 to 15 minutes).
2. Meanwhile, pit cherries. Turn off the heat under the reduced red wine. Add cherries and cover. Let the mixture cool, stirring occasionally. Pour the cooled cherry soup into a glass jar or an airtight container.
3. Store in refrigerator overnight. This preparation keeps for several days.

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