Ingredients:

  • 2 cups (300g) pitted sour cherries
  • 1 tbsp (15ml) lemon juice
  • 1/3 cup (65g) granulated sugar
  • 1/4 tsp (1.5g) ground cinnamon
  • 1 pinch (0.5g) salt
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) cold water

Instructions:

  1. Place the pitted sour cherries, granulated sugar, lemon juice, cinnamon, and salt into the saucepan. Set the heat to medium and stir occasionally. Bring the mixture to a gentle simmer for 3–5 minutes until the cherries release their juices and the sugar has completely dissolved.
  2. While the cherries simmer, whisk the cornstarch and cold water together in a small ramekin until smooth. Once the sauce is bubbling, slowly pour in the slurry while stirring vigorously.
  3. Continue to stir for 1 minute until the sauce transitions to a velvety, glossy coating that coats the back of a spoon. Remove from heat immediately to prevent over-thickening.