2/3 cup granulated sugar
2 sticks cinnamon
3 cups pitted tart cherries
2 tablespoon cornstarch
In saucepan, bring sugar, cinnamon and 3/4 cup water to boil; reduce heat to medium and simmer for 3 minutes. Add pitted cherries; return mixture to simmer.
Stir cornstarch with 2 tablespoon cold water; stir in cherry mixture and cook, stirring, for 1 minute or until thickened. Discard cinnamon sticks. Transfer to airtight container; refrigerate until chilled or for up to 2 days.
Makes 2-1/4 cups
PER TBSP
about 22 cal, trace pro, 0 g total fat (0 g sat. fat), 6 g carb, trace fibre, 0 mg chol, 0 mg sodium, % RDI: 1 % vit A, 2 % vit C