Bright, tart sauce of sour cherries simmered with sugar until jammy and glossy; ideal for desserts, yogurt, or pancakes.
Frozen sour cherries (thawed) work perfectly and are easier to source than fresh. If cherries are very tart, add sugar gradually and taste before finishing.
Store in an airtight container in the refrigerator for up to 2 weeks. The topping thickens slightly as it cools; it will be pourable when warm and spreadable when chilled.
Ingredients
Scale
Measurement units
- 1 ½ pounds sour cherries
- ½ cup granulated sugar
Ingredients
Scale
Measurement units
- 1 ½ pounds sour cherries
- ½ cup granulated sugar
Instructions
Prepare cherries
Combine sour cherries (1 ½ pounds), fresh or thawed frozen, pitted and granulated sugar (½ cup) in a medium saucepan
Stir gently to coat cherries with sugar
Equipment: Medium saucepan
Simmer and reduce
Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally
Continue simmering until cherries break down and liquid thickens to a light syrup consistency
Finish and cool
Remove from heat and stir in fresh lemon juice
Let cool for 5 minutes before serving warm, or transfer to a bowl and chill until ready to use
Before you cook
Cook notes
- • Frozen sour cherries (thawed) work perfectly and are easier to source than fresh.
- • If cherries are very tart, add sugar gradually and taste before finishing.
- • The topping thickens slightly as it cools; it will be pourable when warm and spreadable when chilled.
- • Store in an airtight container in the refrigerator for up to 2 weeks.
- • For a smoother sauce, mash cherries gently with the back of a spoon during cooking.
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