Ingredients

  • 6 C sour cherries, pitted and stems removed
  • 1 C sugar
  • 2 tbsps lemon juice
  • 1 tsp vanilla extract
  • salt, pinch
  • 2 tbsp cornstarch
  • 2-3 tbsp water

Instructions

  1. Add pitted cherries to large saucepan.
  2. Stir in sugar, vanilla, lemon juice and pinch of salt.
  3. Bring to boil, reduce to medium heat and simmer for 7-8 minutes until cherries release all their juices.
  4. Taste and add more sugar if you like sauce a bit sweeter.
  5. In small bowl combine together cornstarch and water.
  6. While constantly stirring add cornstarch slurry to cherries and cook for additional 3-4 minutes until sauce starts to thicken.
  7. Remove from heat and cool. Sauce keeps well in the refrigerator for several days and also freezes very well.