Ingredients
Units
Scale
- 2 Tablespoons Lemon Juice
- 2 Tablespoon Cornstarch
- 2 (15oz) Cans Dark Sweet Cherries
- 100 grams (1/2 Cup) Granulated Sugar
Instructions
- In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
- In a large pot add the slurry, cherries (and juice), and granulated sugar. Cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then, reduce the heat and continue to stir. The cherries will naturally sort of break down. The longer you cook it the more reduced it will become. It will thicken as it cools too.
- Let cool completely then store in an air-tight container in the fridge for up to one week.
Notes
- If you want to expand the flavor you could add a splash of vanilla extract, or almond extract after the sauce is done cooking. In this recipe, I use sweet cherries, but you can use tart cherries. For tart cherries, I would increase the sugar by 1/4 cup of sugar or so.
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
