Cherry Almond Sauce
|Almonds||1⁄4 Cup (4 tbs), slivered|
|Dark sweet cherries||1 Can (10 oz) (pitted)|
|Cornstarch||1 1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Saute almonds in butter until light golden brown.
Drain cherry juice into saucepan.
Stir in cornstarch and cook and stir over low heat until thickened and clear.
Add cherries and almonds.
Heat and stir in almond extract.