Brandied Cherry Sauce

http://www.eatingwell.com/recipes/brandied_cherry_sauce.html

From EatingWell:  June/July 2005

Black sweet cherries-sometimes called Bing cherries-are always a great treat, but when spiked with cherry brandy for this topping, they are nearly irresistible.

About 2 cups | Active Time: 20 minutes | Total Time: 35 minutes (including cooling time)

Ingredients

• 3 tablespoons granulated sugar
• 1 1/2 teaspoons cornstarch
• 1/3 cup cranberry juice cocktail, or other berry juice drink
• 2 tablespoons kirsch, or other cherry-flavored brandy (see Substitution Tip)
• Pinch of ground cinnamon
• 3 cups pitted sweet cherries, (fresh or 1 pound frozen, thawed), quartered
• 1 teaspoon lemon juice, or to taste

Preparation

1. Whisk sugar and cornstarch in a medium nonreactive saucepan. Add juice, brandy and cinnamon; whisk until well blended. Stir in cherries. Cook over medium-high heat, stirring, until the mixture boils and thickens, about 5 minutes. Remove from the heat. Stir in lemon juice. Let cool for 15 minutes before serving.

Nutrition

Per 1/4-cup serving : 63 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 0 mg Sodium; 31 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days. To reheat, microwave on High for 1 to 2 minutes. Stir well before serving.

• Substitution Tip: If you prefer to skip the brandy, add 2 extra tablespoons juice.