Cherry Sauce for Pancakes or Ice Cream

1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
2 cups frozen unsweetened tart cherries, thawed (see note)
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.

Makes 1 1/2 cups
Source: Cherry Marketing Institute