4 cups sour cherries ( not need to chop them)
1 cup water
1 cup sugar
1/4 cup cornstarch
Mix the sugar and cornstarch together.
Put the cherries and water in a saucepan on medium heat. Cook over medium heat until it comes to a boil. Add the sugar/cornstarch mixture to the cherries and stir. Continue cooking until it bubbles and thickens, about 2 - 3 minutes.
Use immediately or store in a covered container in the refrigerator.
It is cherry season in Michigan right now, and so I went to our local Farmer's Market and picked up 2 baskets of local sour cherries. I decided to make some cherry jam, but ended up with about 2 cups too much for the jam recipe. So ....I began thinking about another way to use those 2 cups, and decided to go for this cherry sauce. I will use it as a topping for pancakes and waffles this week. It is super easy and really delicious.
I had a jar left over from the "jam session" so I put the cherry sauce in it to store in the refrigerator.
Enjoy,
Chris Mason
Innkeeper
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