Canned Cherry Sauce
|Canned pitted tart red cherries||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Red food coloring||1⁄2 Teaspoon|
Drain cherries, reserving juice.
Combine 3/4 cup of the cherry juice and the sugar; heat to boiling.
Add cherries; cook 10 minutes.
Mix cornstarch with remaining cold cherry juice; add to hot mixture.
Cook, stirring constantly, till thick and clear.
If desired, add few drops red food coloring.
Serve warm with cake or cottage pudding.