You can use this on top of ice cream or pancakes, or waffles, or as a pie filling, or to make cherry crisp, or crepes, on cheesecake, or in parfaits …
1/2 cup sugar
2 Tablespoons cornstarch
1 can (16 oz) red tart pitted cherries in juice, undrained
Mix sugar and cornstarch in 1 quart saucepan.
Stir in cherries. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
Stir in several drops of food color if desired.
Makes about 2 cups.
