Cherry Sauce
 
Good served on waffles pancakes bread pudding custard plain cake or ice 
cream. 
 
5 Tbsp  cornstarch
2 cup  water
4 cup  pitted tart cherries with juice
1-1/2 cup  sugar
1/2 tsp  almond extract
1/2 tsp  cinnamon
 
In a saucepan blend together the cornstarch and water. Stir in the cherries 
juice and sugar. Cook over medium-high heat until the mixture comes to a 
boil and the mixture thickens; stirring gently so the cherries are not 
crushed. Remove from the heat and add the extract and cinnamon. Makes about 
6 cups. Source unknown. 
 
 
(ID: 81460) Mirror: rec.food.recipes: Sat, Jun 8, 2002


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