5 to 6
cups fresh pitted cherries, about 2½ to 3 pounds
tablespoons fresh lemon juice
cup granulated sugar
teaspoon almond extract
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping. Notes: - If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.