Spicy Cherry Sauce
|Canned pitted red cherries||1 Pound (1 Can, Undrained)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Corn syrup||3 Tablespoon|
|Lemon juice||1 Teaspoon|
Place cherries, cloves and cinnamon in a 1 1/2 qt.glass cas serole dish.
Cover and microwave 5 minutes.
Remove cloves and cinnamon.
Force cherries through a sieve or puree in a blender.
Combine sugar and cornstarch.
Stir in water and corn syrup.
Gradually stir cornstarch mixture into hot cherry puree.
Microwave 4 to 6 minutes, stirring twice during cooking.
Stir in lemon juice.