We make this sauce for many different uses. We start with bing cherries from the Hood River area. We freeze them once we eat our fill of fresh. Freezing helps stretch their season with this sauce. We serve it with both sweet and savory applications.
2 cups cherries, fresh or frozen Bings
- 1/4 cup natural sugar
- juice from 1/2 lemon
- dash salt
Place ingredients into small pot; bring to boil and reduce heat to simmer until the sugar is dissolved, about 3-5 minutes.