- 1/3 cup sugar
- 1 1/2 teaspoons cornstarch
- 2/3 cup cold water
- 3 cups pitted cherries (about 1 pound)
- 1 1/2 teaspoons lemon juice
Combine sugar and cornstarch in a medium saucepan; stir in water. Cook, stirring often, over medium-high heat until mixture comes to a full boil.
Add cherries; boil gently, mixing gently and occasionally with a large spoon, 4 minutes or until cherries are slightly softened. Remove from heat and stir in lemon juice.
Recipe by Jean Kressy.
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