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Cherry Sauce

  • 1 pound sour red cherries
  • 3 cups water
  • Sugar
  • 1 small stick cinnamon
  • 1 1/2 tablespoons cornstarch
Pit the cherries, wash and cook them in water 1 hour, or until soft. Press through fine sieve, bring juice to boiling point. Slowly stir in the cornstarch which has been moistened with little cold water and mixed with the sugar. Cook about 12 minutes, stirring constantly. Serve cold, with a warm smile. Serves 6.
Submitted by Cassyjean - Torrington, CT May 31, 2009 7 min 72 min 79 min

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