Saffron-scented Sour Cherries

Recipe Date: March 5, 2021
Difficulty: Easy
Measurements: Imperial (US)

Don’t throw away any of the cherry syrup!! After using what you need to glaze the meatballs, extra syrup can be saved to drizzle over desserts or mixed into cocktails. Yield: ¾ cup


  • 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


1. Drain the cherries over a bowl and reserve the syrup. Syrup will get used later with the meatballs.

2. Add the cherries to a small saucepan. Add the butter, salt and saffron water and gently mix over low heat for 2 minutes until just starting to bubble. Reserve.