Fresh cherries are a wonderful summer-time fruit treat. Do you like them? Are you able to eat the entire batch before they’re over-ripe?
We don’t have kids around anymore to
eat us out of house and home help us empty the refrigerator, so I have to get creative sometimes.
This syrup is a great way to use cherries before they ripen too much, and it was a delicious addition when I made French toast last week.
Of course, it makes the best pancake syrup, too.
After getting rid of pits and stems, load the cherries into a medium-sized sauce pan. (Blueberries are also a favorite, so you can try that sometime with a bonus of no pitting!)
You’ll see quantities in the printable recipe, but basically you add a little fruit juice and pure maple syrup and bring to a boil. I used cranberry juice for this syrup, but you can use grape, apple, orange, pineapple or whatever you like best. Pineapple juice is my favorite for blueberry syrup.
Reduce heat and simmer for one minute. Here’s my new use for canning jars.
The MASON MASHER! 😉
I recently donated the potato masher I never used, so wouldn’t you know I’d need it already? The flat-bottom glass jar worked well for mashing those cherries. Mission accomplished.
You gotta love dual-purpose efficiency!
After cherries are mashed, turn the heat up again and return to a boil. Add water-dissolved cornstarch and stir quickly into the mixture.
Simmer until it thickens (just a minute or two). Remove from heat and serve – or serve later, cool or re-heated.
For more dual-purpose efficiency, eat this syrup over vanilla ice cream. (Oh, my!)
- 4 cups fresh cherries, pits and stems removed (or use blueberries if preferred)
- ⅓ cup fruit juice concentrate (I used cranberry juice, but orange, pineapple, and apple work well, too)
- ½ cup pure maple syrup
- ¼ cup cold water
- 2 Tablespoons cornstarch
- Place cherries in medium sauce pan. Add fruit juice and maple syrup, then bring to a boil.
- Turn heat down and allow cherries to simmer for one minute.
- Remove pan from heat. Mash berries until desired chunk size. Return to heat and bring to boil again.
- Stir syrup while adding cornstarch diluted in cool water. Simmer until it thickens. Serve immediately warm or later - cool or reheated.
- Refrigerate leftovers.
Do you have other ideas for using this syrup? I’d love to hear about it!
I’m sharing at Metamorphosis Monday.