Prep: 10 mins | Cook: 10 mins + cooling | Yield: 2 cups sauce

Ingredients:

1/3 cup suar

2 tbsp cornstarch

1/8 tsp salt

1 can (14 1/2 oz.) pitted tart cherries

2 tsp lemon juice

1/4 tsp grated lemon peel

1/4 tsp almond extract

Vanilla ice cream

Instructions:

  1. In a large saucepan, combine the sugar, cornstarch and salt. Drain cherries, reserving juice; set cherries aside. Stir cherry juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
  2. Remove from the heat; stir in the lemon juice and peel, extract and reserved cherries. Cool to room temperature. Serve with ice cream.