This sauce is in no way reminiscent of the cherry flavored medicine we got as children…

What a joy to be able to visit with friends down the road and be sent home with fresh picked cherries. In an effort to not waste these beauties I decided to make batches of cherry sauce that can be used as a filling in pies, tarts or turnovers, mixed with yogurt or cottage cheese, in cheese cake, and drizzled over pancakes or ice cream. Use a cherry-pitter or simply cut out with paring knife. This is the time-consuming portion, promise its worth it!

Ingredients: (Recipe may be doubled.)

• 2 C Bing cherries
• 1/4 C Sugar
• 2 Tbsp Maple Syrup
• 2 Tbsp Lemon Juice
• 1 Tbsp Corn starch

Directions:

Pit Cherries and place in large stock pot. Heat on low and add sugar, syrup and lemon. Simmer for 10 -15 minutes until cherries are heated through. Use immersion blender to blend.

Heat on high until thickened slightly. Allow to cool and pour into jars for preserving if desired. May be stored in refrigerator for 3 weeks or freezer for 9 months without preserving. Enjoy and keep me posted on the many uses you find!