- 24 ounces of canned cherries, stemmed and pitted, with juice (morello cherries are best)
- 4 ounces of sour cream
- 1/4-thick slice of lemon
- 1 cinnamon stick
- Combine your cherries, lemon, and cinnamon stick in a saucepan. Bring to a boil, then simmer for about 5 minutes. Remove from heat.
- Use a measuring cup to scoop out 1/8 cup of the cherry juice. Combine this and your sour cream in a bowl.
- Remove the lemon and cinnamon stick from your saucepan. Stir in your sour cream mixture. Chill before serving. Enjoy!