2 cups (500 ml) fresh cherries, halved and pitted,

2 cans (398 ml/14 oz) Bing cherries, drained

1/3 cup (75 ml) ketchup

1/4 cup (60 ml) white wine vinegar

2 tablespoons (30 ml) Worcestershire sauce

1 onion, chopped

1 clove garlic

Salt and pepper

In a blender, purée all the ingredients until smooth.

In a saucepan, bring the purée to a boil. Reduce the heat and simmer gently, stirring frequently, until reduced by half, about 20 minutes. Adjust.

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