Grand Marnier Sour Cherry Sauce

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I love sour cherries, but they are hard to find. A couple weeks ago I went to Northern Michigan with my family, and was lucky enough to pick up a few quarts at a farmer’s market. I froze them, and immediately started dreaming up ways to use them all.
Grand Marnier Sour Cherry Sauce @
My first thought was jam. I love jam, but find a lot of store-bought versions too sweet. I make my own version using just enough sugar to tame the sweetness of tart fruit, like these cherries.
Grand Marnier Sour Cherry Sauce @
This was going to become a jam, but I like the whole cherries, so instead I just turned it into more of a sauce. Some sugar, orange juice, and my favorite ingredient, Grand Marnier. The orange flavored liqueur added at the end adds a twist of flavor that’s complimentary if you don’t have a heavy hand. I used very little sugar here, so feel free to add more if you want it sweeter.
Grand Marnier Sour Cherry Sauce @
Grand Marnier Sour Cherry Sauce @
If you want jam, you can just continue cooking until you get the texture you’re looking for. Oh, and when I make jam or something like this, I don’t make enough to worry about canning and sealing it; I usually just make enough for a small jar, which we’ll eat in a week or so.
Grand Marnier Sour Cherry Sauce @
Grand Marnier Sour Cherry Sauce @
Use this on ice cream, oatmeal, or yogurt. Or just eat it with a spoon.
Grand Marnier Sour Cherry Sauce @

Grand Marnier Sour Cherry Sauce

Sweet tart sour cherries accented with orange liqueur are perfect on top of everything from ice cream to oatmeal.
4.34 from 9 votes
Cook Time 30 minutes
Total Time 30 minutes


  • 4 cups pitted sour cherries
  • 1/4 cup sugar
  • Juice of 1 orange
  • 1 teaspoon cornstarch
  • Grand Marnier


  • Put the cherries, sugar, and orange juice in a saucepan and add about half a cup of water. Bring to a boil and reduce heat. Simmer for about 15-20 minutes, until cherries are broken down and sauce is slightly thickened.
  • Mix the cornstarch with cold water and stir until cornstarch is dissolved. Add it to the sauce and boil until thickened. When the sauce coats the back of a spoon (it will thicken up in the fridge) turn off heat. Add a splash of Grand Marnier (a teaspoon or so) and let cool enough to taste. Add more Grand Marnier if necessary, being careful not to overpower the cherries.
  • Let cool completely, transfer to a jar or airtight container with a lid and store in the fridge for about a week.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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