Makes 2 cups (1 Tbsp per serving)
Ingredients
- 2 cups pitted, sweet cherries
- 2 Tbsp sugar
- 2 Tbsp water
- Pinch of salt (1/8 tsp)
- 2 Tbsp fresh lemon juice
- 1/2 tsp freshly grated lemon rind
- 1 T Kirsch (or 1 tsp cherry flavoring)
Directions
- Place cherries, sugar and water in a medium saucepan;
- Simmer for 4 minutes;
- Using a slotted spoon, remove the cherries and set aside;
- Dissolve the 2 Tbsp cornstarch in 2 Tbsp cold water;
- Bring the syrup to a boil and stir the cornstarch mixture into the boiling juice,
- Stirring as it thickens;
- Add salt, lemon juice, lemon rind, and Kirsch;
- Cook, stirring occasionally for 7 minutes;
- Return the cherries to the syrup and cook for 3 minutes more;
- Remove from heat and pour into a sterile jar;
- Syrup may be stored for up to 2 weeks in the refrigerator.
Calories: 45
Carbohydrates: 10 grams
Exchanges: 1/2 Fruit
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