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