Cherry Sauce

1. 1

   In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.

2. 2

   If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).

3. 3

   In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.

4. 4

   Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.

5. 5

   In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.

6. 6

   Serve warm over pudding, pound cake, ice cream, whatever.

No additional tips available.