email this pageIngredients
1/3 cup sugar
1 1/2 teaspoons cornstarch
2/3 cup cold water
3 cups pitted cherries (about 1 pound)
1 1/2 teaspoons lemon juice
Instructions
1 1/2 teaspoons cornstarch
2/3 cup cold water
3 cups pitted cherries (about 1 pound)
1 1/2 teaspoons lemon juice
1. Combine sugar and cornstarch in a medium saucepan; stir in water. Cook, stirring often, over medium-high heat until mixture comes to a full boil.
2. Add cherries; boil gently, mixing gently and occasionally with a large spoon, 4 minutes or until cherries are slightly softened. Remove from heat and stir in lemon juice. Makes about 2 cups.
Recipe by Jean Kresy, "Relish America's Harvest," July 2007.
2. Add cherries; boil gently, mixing gently and occasionally with a large spoon, 4 minutes or until cherries are slightly softened. Remove from heat and stir in lemon juice. Makes about 2 cups.
Recipe by Jean Kresy, "Relish America's Harvest," July 2007.
