|1 can||Red cherries, 16 oz, pitted, tart, juice reserved|
|1 tablespoon||Butter or margarine|
|¼ teaspoon||Vanilla extract|
|Few drops red food coloring,|
|Sponge cake, pound cake or|
Drain cherries and set aside. Add enough water to juice to equal 1-¼ cups. In a saucepan, combine sugar and cornstarch. Stir in juice.
Cook, stirring constantly, until thick. Remove from the heat. Stir in butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream. Yield: 4-6 servings Recipe By : Country Woman
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