Cherry Sauce

This recipe came from a cookbook called Lucy Waverman's Seasonal Canadian Cookbook. It is wonderful served over ice cream!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup granulated sugar
• 1  cup water
• 3  cups sweet cherries, pitted
• 1  tablespoon cornstarch
• 2  teaspoons kirsch or 2  teaspoons cherry brandy (optional)

Directions

1. Combine ½ cup sugar with the water in a large pot.
2. Bring to a boil and boil for 2 minutes.
3. Add the cherries and simmer for 10 minutes, or until soft.
4. Remove half the cherries and reserve.
5. Place the remaining cherries and liquid in a food processor or blender.
6. Puree.
7. Return the puree to the pot.
8. Combine 2 tbsp puree with the cornstarch.
9. Stir into the remaining puree and bring to a boil.
10. Add the remaining whole cherries and kirsch.
11. Cool.