For the sweet tooth.
2 Tbsp. whichever citrus juice
you’re going with. I didn’t have lemons, so I used limes, which made me feel like I was making a cherry-lime rickey cake and I enjoyed that. Once thegoes in, the mixture will go from being dark and shiny to being matte and clumpy, because the frozen cherries cool the butter down immediately. I’ve been assured this doesn’t matter. Proceed.Now the cherries go into the oven to soften and for the juices to concentrate.
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