Betty Crocker 1950s Bing Cherry Cup

• 1 (15 ounce) can cherries
• 1 12 tablespoons cornstarch
• 1 12 tablespoons lemon juice
• 1 -2 tablespoon cooking sherry, if desired (optional)
• 18 cup chopped nuts, if desired (optional)
• 18 cup shredded coconut, if desired (optional)

1. Preheat oven to 300 degrees.
2. Drain cherries, reserving juice, and pour the juice into a saucepan.
3. Whisk the cornstarch in the juice.
4. Add lemon juice.
5. Cook over low heat, until thickened, stirring occasionally.
6. Pou cherries into a 1 quart baking dish.
7. Pour the thickened juice over fruit.
8. Heat 20 minutes in a 300 degree oven.
9. Pour 2 TBS of cooking sherry over the top, if desired.
10. Serve warm or chilled, plain or sprinkled with chopped nuts and/or shredded coconut.
11. Heat 20 minutes.

cherries, cornstarch, lemon juice, cooking sherry, nuts, coconut

Taken from www.food.com/recipe/betty-crocker-1950s-bing-cherry-cup-266464 (may not work)