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  Cherry Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 264
Ingredients:
17 oz Dark sweet cherries, undr-
Ained (pitted or unpitted)
1 tbsp Cornstarch
1 1/2 tsp Lemon juice
1 tsp Grated lemon peel
Instructions:
1. Drain cherry juice into a deep, 1-quart, heat-resistant, non-
metallic casserole. Set cherries aside. Blend cornstarch into cherry
juice until smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes
or until thickened and clear. Stir occasionally. 3. Add cherries,
lemon juice and lemon peel to thickened cherry juice. Stir to
combine. 4. Heat, uncovered, in Microwave Oven 1 minute or until
sauce bubbles and cherries are hot. 5. Spoon over ice-cream or cake.
Makes 2 cups Variation: If desired, sauce may be made from canned
blue- berries, strawberries, raspberries, pineapple or diced peaches.
Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a
heat-resistant, non-metallic long-handled dish or spoon 20 seconds
Ignite brandy and pour over cherry sauce. Spoon over ice cream. Tip:
If a heat-resistant, non-metallic spoon is not available brandy may
be heated in any heat-resistant, non-metallic vessel and transferred
to a long-handled ladle before igniting.
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