Source: The Cherry Marketing Institute

This cherry sauce uses lemon, sugar, and liqueur to top a variety of desserts.

Servings

2 cup Cherries, sweet, fresh , pitted
2 tbsp sugar
2 tbsp cold water
0.12 tsp salt
2 tbsp fresh lemon juice
0.5 tsp grated lemon rind
1 tbsp Liqueur, cherry brandy/cordial, INTL (or 1 tsp Kirsch or cherry flavoring)

1 Place cherries, sugar, and water in a medium saucepan. Simmer for 4 minutes. Using a slotted spoon, remove the cherries and set aside.
2 Dissolve 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 cherry liqueur. Cook, stirring occasionally for 7 minutes.
3 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.

Use this sauce with blintzes, over a slice of pound cake, or as a topping for frozen yogurt.