17 oz Dark sweet cherries, undrained (pitted or unpitted)

1 T Cornstarch

1 1/2 t Lemon juice

1 t Grated lemon peel

DIRECTIONS:
1. Drain cherry juice into a deep, 1-quart, heat-resistant,
non- metallic casserole. Set cherries aside. Blend cornstarch
into cherry juice until smooth.

2. Heat, uncovered, in Microwave Oven 4 minutes or until
thickened and clear. Stir occasionally.

3. Add cherries, lemon juice and lemon peel to thickened cherry
juice. Stir to combine.

4. Heat, uncovered, in Microwave Oven 1 minute or until sauce
bubbles and cherries are hot.

5. Spoon over ice-cream or cake. Makes 2 cups Variation: If
desired, sauce may be made from canned blue- berries,
strawberries, raspberries, pineapple or diced peaches.
Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a
heat-resistant, non-metallic long-handled dish or spoon 20
seconds Ignite brandy and pour over cherry sauce. Spoon over
ice cream.
 Tip: If a heat-resistant, non-metallic spoon is not available
brandy may be heated in any heat-resistant, non-metallic vessel
and transferred to a long-handled ladle before igniting.
Cherry Sauce