Ingredients:

  • 6 cups (approx. 800g) fresh sweet cherries, pitted and halved (or frozen, thawed and drained)
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons light brown sugar, packed
  • ¼ cup (30g) cornstarch
  • ¼ cup (60ml) water
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon almond extract (optional, but highly recommended)
  • ⅛ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 Tablespoon unsalted butter cut into small pieces

Instructions:

  1. Pit and halve the fresh cherries (or thaw and drain the frozen ones).
  2. In the saucepan, whisk together granulated sugar, brown sugar, cornstarch, salt, cinnamon, and nutmeg.
  3. Stir in the water, lemon juice, and almond extract.
  4. Gently fold in the prepared cherries.
  5. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens (about 5-8 minutes).
  6. Reduce the heat to low and simmer for 5 minutes, or until the cherries are tender but still hold their shape. Stir occasionally to prevent sticking.
  7. Take off heat, add the butter, stir till dissolved.
  8. Remove from heat and let cool completely before using in your pie or other dessert. (It will thicken further as it cools).