Cherry Brandy Sauce

1. 1

   Wash and pit cherries.

2. 2

   Cook in water to cover with cinnamon stick 1 hour.

3. 3

   Discard cinnamon stick.

4. 4

   Put cherries through a sieve and bring the juice to the boiling point.

5. 5

   Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice.

6. 6

   Cook 10 to 12 minutes, stirring constantly.

7. 7

   Remove from heat and stir in brandy.

8. 8

   Serve cold on puddings, fruit cakes, pound or other cakes.

* Per serving · 4 servings · Values may vary.

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