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CHERRY SAUCE FOR PANCAKES

Makes 1-1/2 cups.

1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
2 cups frozen unsweetened tart cherries, thawed
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon, optional


Combine sugar and cornstarch; mix well.

Put water in a medium saucepan; stir in sugar mixture.

Bring to a boil over medium heat, stirring constantly.

Continue to cook, stirring, until thick and clear.

Reduce heat.

Stir in cherries, almond extract and cinnamon.

Heat until cherries are hot.

Serve over pancakes, French toast, waffles or ice cream.

Note: 1 (16-ounce) can unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Use the juice from cherries in place of water.

Recipe courtesy of the Cherry Marketing Institute