Total Time
10mins
Prep 5 mins
Cook 5 mins

I adapted this recipe from one in Mireille Guiliano's book. The coconut oil I use is the expeller-pressed version, available from tropicaltraditions.com. You could substitute regular virgin coconut oil which would impart a slightly coconutty taste.

Ingredients Nutrition

Directions

  1. Heat butter and coconut oil in a large skillet. (Do not let the skillet become too hot -- coconut oil has a low smoking point.).
  2. Add cherries and spice.
  3. Cook over low heat about 3 minutes, until tender but not mushy.
  4. Serve warm or at room temperature.