Homemade Cherry Sauce for Risalamande

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Splashofflavours


  • 500gm Canned Cherries
  • 1/2 cup Canned cherries water
  • 25 gm Brown Sugar
  • 2 Tablespoons corn flour
  • 2 Tablespoons Canned water for mixing the corn flour


  1. Add water of the canned cherries and also cherries in the pan. Put it on the stove, add sugar, stir it, bring it to a boil, take a bowl - mix corn flour and water and keep stirring it until the sauce is cooked, it take 4-5 minutes - the consistency becomes thicker , sugar is mixed and sauce is cooked. 

  2. Let it cool down on room temperature , this sauce can be made in advance and is fresh to use for 4-5 days if stored in the refrigerator. 

Recipe Notes

Make sure to add corn flour in water, because if corn flour is added just like that, it will ruin the sauce and will have lumps. 

Remaining sauce can be used for another type of dessert or just in the mornings, on the porridge.