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Cornelian cherry fruits are rich in health-related compounds. In the present study, the ultrasound-assisted extraction was used to maximize the recovery of anthocyanins and phenolic compounds from cornelian cherry. The optimal extraction conditions were determined and the influence of independent variables was checked through response surface methodology. The maximum recovery of anthocyanin and total phenolic compounds was obtained after 40 min at 30°C, when performing the extraction with aqueous ethanol of 80% and 60%, respectively. The major anthocyanins identified through HPLC were cyanidin-3-rutinoside and cyanidin-3-glucoside. The thermal degradation kinetic study revealed that up to 120°C, the anthocyanins from cornelian cherry were thermo-resistant, whereas at more severe temperatures were easily degraded. The kinetics of the heat-induced changes in total monomeric anthocyanins followed a first-order kinetic model, allowing to predict the thermal degradation parameters.