Cherry Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 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
  1. 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).
  2. 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).
  3. 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