Ingredients
- 16 1/2 oz. can pitted dark sweet cherries
- 2 tbsp cornstarch
- 1/4 c. sugar
- 1/4 c. Burgundy or dry red wine
Directions
Drain cherries, reserving juice. Combine cornstarch & sugar in a small saucepan; mix well. Gradually stir in cherry juice. Cook over medium heat, stirring constantly, until mixture boils & thickens. Remove from heat, and stir in Burgundy & cherries. Serve warm over ice cream. Makes about 1 1/4 cups.
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Submitted 6/13/05.
Source: Southern Living 1979
Submitted By: Ruth A. Burbage
burbage@pell.net
Cherry Sauce