Cherry Sauce

1. 1

   Cook cherries in 1/2 cup of water in a medium saucepan over medium heat, till cherries are soft.

2. 2

   Shoiuld take about 10 minutes.

3. 3

   Cool the mixture slightly and puree in a food processor, and put through a fine strainer, back into the saucepan.

4. 4

   Whisk together the remaining 1 tablespoon of water and cornstarch in a small bowl.

5. 5

   Bring the cherry puree to a boil, whisk in the cornstarch mixture, and boil whisking constantly, until sauce thickens.

6. 6

   Whisk in the the light corn syrup and the lemon juice to taste.

7. 7

   Serve warm or cold.

8. 8

   Cool before putting in the fridge.

9. 9

   Reheat gently.

No additional tips available.