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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cherries in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
Combine the cherries, organic cane sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the cherries soften and release their juice, about 8–10 minutes. The syrup will turn a deep ruby red.
Pour the cherry mixture through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing the solids firmly with the back of a spoon to extract as much syrup as possible. Discard the solids. Let the syrup cool to room temperature, about 15 minutes.
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