Serve with crêpes, soufflés, ice creams or sherbets. Makes about 1 cup.

1 cup fresh bing cherries or canned pitted bing cherries
1/4 cup water or cherry juice
3 tablespoons orange juice
1 tablespoon lemon juice
2 tablespoons sugar

4 servings 1 cup Change size or US/metric
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10 minutes 5 mins prep


1. If cherries are fresh, cook in water to cover over medium heat until falling off the pits; drain. If caned, drain, reserving 1/4 cup of the juice.
2. Place in a small saucepan with juice or water; add orange and lemon juices. Heat until warmed through.
3. Press through a fine sieve into a bowl. Stir in sugar while still hot. Stir until dissolved.
4. When ready to serve, reheat over low heat.