Author Adapted by Pam - For the Love of Cooking / Original by Toasty Kitchen
Equipment
Saucepan
Ingredients
4cupsbing cherries, stems & pits removed
⅔-¾cupwhite sugar, to taste, depending on the sweetness of the cherries**use more sugar if you have tart cherries
¼cupcornstarch
3tbspfresh lemon juice
2tbspwater
⅛tspground cinnamon, optional
Instructions
Combine the pitted cherries, sugar, cornstarch, lemon juice, water, and cinnamon together in a saucepan over medium heat.
Bring to a boil then reduce to low heat and cook, stirring frequently, for 8-10 minutes, until thickened. Side Note: If the mixture is sticking to the pan, add a bit more water.
Remove from the heat and allow to cool. Store in an airtight container in the refrigerator for up to 2 days until needed or store in the freezer for up to 3 months.