When I saw this post from Food52, I was immediately intrigued. I had way too many cherries left to eat, because of course, I always buy too many because the season is so short. And this recipe is a great way to finish off your stash. It’s a perfect topping for a breakfast parfait of yogurt and cereal (mine also has chia seeds and ground flaxseed), or later in the day served over ice cream.
3 cups chopped and pitted cherries (stems removed)
Juice from 1/2 lemon
1 tablespoon sugar
Pinch kosher salt
In a non-reactive pan, add cherries, lemon juice, sugar and salt and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until mixture thickens, stirring every so often to prevent cherries from burning on bottom of pan. Remove pan from heat and transfer cherries to a bowl to cool to room temperature. Cover and refrigerate for up to 2 weeks.
Makes approximately 2 cups.
cooks’ note: The finer you chop the cherries, the smaller they will be in the finished sauce. If you want it even more “sauce-like” and less chunky, you can purée the cooled sauce in a food processor until it reaches your desired consistency.