Ingredients25 m servings 68 cals
- Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.
Per Serving: 68 calories; 0.5 g fat; 16.6 g carbohydrates; 0.6 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 5
flathead cherries are a local favorite. I am often torn as to just eating them fresh since we can only savor them maybe 2 months out of the year or buying enough at peak to freeze or preserve. ...
So good! I got my cherries from the farmers market and it didn't say the kind but they were dark and sweet. I served it over some chicken I just had pan fried with a little S&P and garlic powd...
Served for husband's 45th birthday dinner. Tasty and different. Served with Roasted Lamb with Root Vegetables and Strawberry Blue Cheese Salad.