½ cup dried cherries (I used Benjamin Twiggs Dried Michigan Cherries)
¼ cup water
2 tablespoons honey
¼ teaspoon ground mahlab
1 pinch sea salt
½ teaspoon almond extract
Instructions
Bring the cherries, water, honey, mahlab, and salt to a boil in a small saucepan over medium heat. Once boiling, turn the heat down to simmer, cover the saucepan, and cook 7 minutes, stirring occasionally (you can add a splash more water if necessary so the pan doesn't dry out).
Turn off the heat and stir in the almond extract, and then cover and let sit for 5 minutes (the cherries will plump a bit more).
Serve hot, cold, or at room temperature on top of Greek yogurt, frozen yogurt, ice cream, pudding, pancakes, waffles, oatmeal, etc.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/cherry-sauce/