Ingredients

The following ingredients have 4 Servings
  • 350 g cherries (12.5 oz/ about 1 ½ cups, pitted but left whole, Note 1)
  • 180 ml juice from the canned cherries OR water if using fresh or frozen cherries (6 fl. oz/ ¾ cup )
  • 2 tablespoons granulated sugar (Note 2)
  • 1 ½ tablespoons cornstarch
  • 1 tablespoon lemon or lime juice (freshly squeezed )
  • Other flavors are optional: ½ teaspoon vanilla extract OR ½ teaspoon almond extract OR a pinch of cinnamon

Instruction

  • Pit the cherries and set them aside. If using canned cherries, drain them and keep the juice.
  • Juice: Pour 4-5 tablespoons of the canning juice into a small bowl. Pour the remaining juice, about 180 ml/ 6 oz/ ¾ cup juice, into a saucepan. If using fresh or frozen cherries, replace the juice with water.
  • Cook: Add sugar to the pot with the juice. Bring the liquid to a boil.
  • Cornstarch slurry: In the meantime, whisk together the reserved 4-5 tablespoons of juice (or water) with the cornstarch. You should have a thick yet still pourable paste.Remove the pot from the heat. Slowly whisk in the cornstarch mixture. Whisk well.
  • Add the cherries and stir well. Return the saucepan to the hob and simmer the cherries for 2 or 3 minutes if they are fresh or frozen. If using canned cherries, let them bubble once or twice, then remove them from heat.
  • Flavors: Stir in the lemon juice and either one of the flavors: vanilla extract, almond extract, or cinnamon.
  • Serve warm or at room temperature as suggested above.