Description Edit

Contributed by Healthy Recipes For Diabetic Friends Y-Group

  • Original recipe
  • Prep Time: 15 Minutes
  • Servings: 2 cups (1 tbsp per serving)

Ingredients Edit

Directions Edit

  1. Place cherries, sugar and water in a medium saucepan.
  2. Simmer for 4 minutes.
  3. Using a slotted spoon, remove the cherries and set aside.
  4. Dissolve the 2 t cornstarch in 2 t cold water.
  5. Bring the syrup to a boil and stir the cornstarch mixture into the boiling juice, stirring as it thickens.
  6. Add salt, lemon juice, lemon rind, and kirsch.
  7. Cook, stirring occasionally for 7 minutes.
  8. Return the cherries to the syrup and cook for 3 minutes more.
  9. Remove from heat and pour into a sterile jar.
  10. Syrup may be stored for up to 2 weeks in the refrigerator.

Nutritional information Edit

  • Calories: 45 | Sodium: 22 mg | Cholesterol: 0 mg | Carbohydrates: 10 g
  • Exchanges: ½ fruit
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