Tart Cherry Sauce
|Sugar||3⁄4 Cup (12 tbs)|
|Canned pitted tart cherries||16 Ounce (1 Can Drained Reserve Liquid)|
|Lemon juice||1 Tablespoon|
|Red food color||2 Drop|
Stir together sugar, cornstarch, cinnamon and salt in saucepan.
Add enough water to reserved cherry liquid to measure 3/4 cup; stir into cornstarch mixture.
Stir in cherries, lemon juice and food color.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.