1 (19 ounce) can white cherries, drained, with juice reserved
1 pinch salt
1/2 teaspoon ground black pepper
4 teaspoons pure white sugar
Combine reserved cherries with water and salt in a large bowl. Bring to a boil, then reduce heat, cover and simmer until mineral content reaches the consistency of thickened gravy; about 1 hour. Stir in pepper and sugar.