My mother used to make a delicious Bing cherry sauce that she served at Christmas brunch atop her incredible cheese blintzes. I don't know how she did it, and she wasn't talking. It's not that she had intended to keep the recipe a secret; it was more that there was no recipe. She often cooked like her mother, my grandmother, did. A little of this, a handful of that, a pinch of seasoning, all mixed together until it “looked right.” This was one of those recipes. But it's Bing cherry season and all of those fresh, delicious cherries were calling my name, so I decided to give it a try. You know what? I did it. You know what else? I think mine is just a little bit better. This sauce is going to be a component in tomorrow's dessert, but it is also excellent on top of ice cream, with a nice slice of ham, dolloped on top of a chicken cutlet, or drizzled over the aforementioned blintzes. Whatever you do, make this sauce!
Fresh Bing Cherry Sauce
3 heaping cups of Melissa’s fresh Bing cherries, pitted
1/3 cup granulated sugar (more to taste)
2-1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon Meyer Lemon juice
Few gratings of fresh nutmeg
Place cherries and sugar in a medium size saucepan and cook over medium high heat, stirring occasionally. As the cherries release their juices, break them up a bit with the back of your spoon. Meanwhile, combine cornstarch, water, and lemon juice in a small bowl; set aside. When mixture comes to a boil, add the cornstarch mixture all at once, stirring constantly. Bring mixture back to a low boil and simmer for one more minute. Remove from heat and grate a small amount of nutmeg right into the pan. Stir again to incorporate. Cool. Store in refrigerator until ready to use.
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