Saffron-scented Sour Cherries - Robert Sinskey Vineyards & Wilding Farm

Name: Saffron-scented Sour Cherries - Robert Sinskey Vineyards & Wilding Farm
Ingredients: 12 ounces (335g) sour cherries in syrup or 1½ cups pitted fresh or frozen sour cherries cooked with ½ cup sugar until liquid becomes syrupy, about 15 minutes; 2 tablespoons unsalted butter; ¼ teaspoon kosher salt; 1 tiny pinch saffron, dissolved in 2 tablespoons hot water

www.robertsinskey.com

Savor saffron-scented sour cherries with a touch of butter and gentle heat. Perfect for glazing meatballs or adding flavor to desserts and cocktails. Yield: ¾ cup.

View Original

Share this recipe:

Ingredients

12 ounces (335g) sour cherries in syrup or 1½ cups pitted fresh or frozen sour cherries cooked with ½ cup sugar until liquid becomes syrupy, about 15 minutes
2 tablespoons unsalted butter
¼ teaspoon kosher salt
1 tiny pinch saffron, dissolved in 2 tablespoons hot water