Servings: 6 1/4 Quarts
Portions: 1/4 cup each
1-1/2 gallon (13 lb 8 oz or 2-No. 10 can) cherries, dark, sweet, pitted
1 gallon reserved juice plus water
3/4 cup (4 oz) cornstarch
1 teaspoon salt
1 quart (1 lb 12 oz) sugar, granulated
3 tablespoon brandy, flavoring
Drain cherries; set aside. Measure cherry juice; add enough water to make 1 gallon Combine cornstarch, salt, and sugar. Add liquid; mix well. Cook over medium heat until mixture comes to a boil. Reduce heat; continue cooking slowly, stirring occasionally until sauce is thick and clear. Remove from heat, add brandy flavoring and cherries. Serve warm or cold.
NOTE:
Sauce may be served warm over vanilla ice cream or cold over vanilla pudding or white or yellow cake squares.