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Step 1
Put the cherries, sugar, and orange juice in a saucepan and add about half a cup of water. Bring to a boil and reduce heat. Simmer for about 15-20 minutes, until cherries are broken down and sauce is slightly thickened.
Step 2
Mix the cornstarch with cold water and stir until cornstarch is dissolved. Add it to the sauce and boil until thickened. When the sauce coats the back of a spoon (it will thicken up in the fridge) turn off heat. Add a splash of Grand Marnier (a teaspoon or so) and let cool enough to taste. Add more Grand Marnier if necessary, being careful not to overpower the cherries.
Step 3
Let cool completely, transfer to a jar or airtight container with a lid and store in the fridge for about a week.