Spare Spoons Kitchen
Summer · One dish · A topping for everything
Roasted Cherries
with Balsamic
The lowest-effort thing you can do with a pound of cherries — and it improves almost anything it touches: ice cream, ricotta toast, yogurt, a roast pork plate.
Spoon cost 
Time ●○○○○ Anytime
VeganGluten-Free
Servingsamounts scale to match
4
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Units
Ingredients
Never cut the balsamic. It's the entire reason this tastes like something instead of just sweet. The sugar, though, you can mostly cut — sweet cherries barely need it.
Method
Cook's notes
One pound of cherries is about 3 cups / 450 g once pitted. Pit over a bowl — the juice is flavor.
Like every cherry recipe here, this leans on a hit of acid (the balsamic) to keep sweet, low-acid cherries from tasting flat. That's the throughline you never cut.
Easier, if you like
- A cherry pitter turns the pitting from a stained, sticky slog into a couple of minutes — the Tool Kit has the two worth owning.
- Frozen pitted cherries are the real shortcut here — no pitting at all. Roast them straight from frozen, adding a few minutes until the juices bubble and reduce to syrup.