Pour frozen dark sweet cherries in the slow cooker and 3 other pantry staples to get a treat so delicious your family will be begging for more this holiday!

This 4-ingredient slow cooker Juneteenth cherry dessert is the kind of simple, sweet comfort that fits right in at a holiday table full of memories. Using frozen dark sweet cherries and three pantry staples, you get a warm, ruby-red spoon dessert that tastes like the inside of a cherry pie without all the fuss of rolling dough or heating up the kitchen. It’s a practical, no-fuss recipe that lets the cherries shine, perfect for a long day of celebration when you want something special bubbling away in the background while you visit with family and remember those who came before us.

Serve this warm cherry dessert right from the slow cooker, spooned into small bowls. It’s lovely on its own, but a scoop of vanilla ice cream, a dollop of whipped cream, or even a splash of cold heavy cream over the top makes it extra festive. For a Juneteenth spread, pair it with grilled meats, greens, cornbread, and red drinks; the deep red cherries look beautiful alongside other traditional dishes and add a sweet finish that’s easy for folks to serve themselves.

Servings: 6-8

2 pounds frozen dark sweet cherries (unthawed)

Pour the frozen dark sweet cherries straight into the bottom of a slow cooker, spreading them into an even layer. Do not thaw them first; they should be hard and icy when they go in.

In a small bowl, whisk together the granulated sugar and cornstarch until there are no visible lumps. This keeps the thickener from clumping when it hits the juices.

Sprinkle the sugar-cornstarch mixture evenly over the frozen cherries in the slow cooker. Gently toss with a wooden spoon or spatula just until most of the cherries are lightly coated.

Drizzle the vanilla extract over the top of the cherries. Do not add water; the cherries will release plenty of juice as they cook.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the cherries are tender and the juices are bubbling and thickened. Stir once about halfway through cooking to help the sauce thicken evenly.

When the cherries are glossy and the sauce lightly coats the back of a spoon, turn the slow cooker to WARM. Stir gently and let the dessert sit, covered, for about 10 to 15 minutes to allow the bubbles to settle and the sauce to finish thickening.

Serve the warm cherries straight from the slow cooker, spooned into bowls with their thickened sauce. If desired, top with vanilla ice cream, whipped cream, or a drizzle of heavy cream. Keep the slow cooker on WARM for up to 2 hours for easy self-serve seconds.

For a deeper flavor, you can add 1/2 teaspoon of ground cinnamon or a pinch of ground nutmeg along with the sugar and cornstarch. If your family likes things a bit tangy, stir in 1 to 2 teaspoons of fresh lemon juice right at the end of cooking. To make the dessert a little richer, add 1 tablespoon of butter when you stir the cherries halfway through cooking; it will give the sauce a glossy finish. You can also turn this into a simple cherry crisp by sprinkling your favorite granola or crushed shortbread cookies over each serving instead of baking a separate topping. If you need to stretch the dessert for a larger crowd, serve the warm cherries over store-bought pound cake, angel food cake, or biscuits. For a slightly lighter version, reduce the sugar to 1/3 cup; the cherries will still be sweet, just less dessert-like. Food safety tips: Always keep the slow cooker covered while cooking so the cherries stay at a safe temperature. Use a food thermometer if you’re unsure; the mixture should reach at least 165°F in the center. Do not leave the slow cooker on the COUNTER unplugged with leftovers inside; once everyone has eaten, turn it off, let the cherries cool slightly, then transfer leftovers to shallow containers and refrigerate within 2 hours. Reheat leftovers gently on the stove or in the microwave until steaming hot before serving again, and discard any portion that has sat at room temperature for more than 2 hours.