Recipe information
Yield
Makes enough for 6 small trifles
Ingredients
2 pounds red or yellow fresh cherries, pitted (5 to 6 cups)
1/2 cup sugar
1 tablespoon kirsch (optional)
2 tablespoons fresh lemon juice
Preparation
Step 1
Bring all the ingredients to a simmer in a medium saucepan over medium-low heat; cook, stirring occasionally, until the cherries are tender, about 15 minutes. Transfer the cherries to a large bowl.
Step 2
Continue cooking the remaining mixture in the pan over medium heat until it is slightly thickened, about 3 minutes. Pour over the cherries; let cool. Store in an airtight container in the refrigerator for up to 1 day.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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