Cherry Sauce

• 1 1/2 cups frozen cherries, pitted dark sweet, thawed
• 2 tablespoons orange juice
• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tablespoons cherry brandy (optional)
• 1 teaspoon cornstarch
• 1 tablespoon water

1. In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
2. If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).
3. In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.
4. Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
5. In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
6. Serve warm over pudding, pound cake, ice cream, whatever.

frozen cherries, orange juice, water, granulated sugar, cherry brandy, cornstarch, water

Taken from www.food.com/recipe/cherry-sauce-458961 (may not work)