Very Cherry Cherries

This sauce is an excellent way to extend the cherry season, because it lasts for weeks in your refrigerator. You can also preserve the sauce to make it last all year long. Make this when there is a plethora of cherries in the market and the price is low. Be sure to use a large pan so the sauce doesn’t boil over. Pitting the cherries later in the recipe helps to preserve their shape; cooking with the pits also increases their flavor.

Ingredients

  • cups sugar
  • ¾ cup water
  • pounds fresh Bing cherries, stemmed
  • teaspoons freshly squeezed lemon juice
  • teaspoon kosher salt

Method

In a medium pan, stir together the sugar and water. Bring to a boil over medium heat and cook until the sugar is dissolved and the liquid is clear, about 1 minute. Stir in the cherries and bring back to a low boil. Simmer until the cherries are slightly shriveled and the liquid is red, about 5 minutes. Drain the cherries, reserving the liquid, and place them in a baking pan in a single layer. Let the cherries cool to room temperature. While they are cooling, return the reserved liquid to the pan and cook over medium heat to reduce until slightly syrupy, about 2 cups. Stir in the lemon juice and salt. Remove from the heat and let cool to room temperature.

Remove the pits from the cherries by gently squeezing each one. The pit will pop out. Gently stir the cherries into the sauce. Cover and refrigerate.

In Advance

The cherry sauce can be made up to 2 weeks in advance. Bring to room temperature or warm in a microwave before serving.

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