Active time: 30 min Start to finish: 1 1/4 hr
Cooks' note:
• Thawed frozen pitted cherries (1 lb), including juices, may be substituted for fresh cherries.
Recipe information
Yield
Makes about 3 cups
Ingredients
1 1/4 lb fresh sour cherries, stemmed
1/2 cup sugar
1 tablespoon cornstarch
2/3 cup water
1/2 teaspoon rose water (preferably French)
Preparation
Step 1
Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
Step 2
Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.
