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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Delicious over ice cream, cakes or dessert waffles. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 (15 ounce) can cherries, drained (reserve juice, you'll need about a cup) |
1/4 cup sugar |
1 1/2 tablespoons cornstarch |
1/4 cup water |
1 tablespoon butter |
1/8 teaspoon almond extract |
Directions:
1. Bring cherry juice to a boil; combine sugar, cornstarch and water and add to hot juice.
2. Stir constantly until sauce boils, cook until thickened and clear.
3. Remove from heat and add remaining ingredients.
4. Serve hot.
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