Instructions: 1. DRAIN CHERRIES; SET ASIDE FOR USE IN STEP 5. MEASURE CHERRY JUICE; ADD ENOUGH WATER TO MAKE 1 GAL.

2. COMBINE CORNSTARCH, SALT, AND SUGAR, ADD LIQUID; MIX WELL.

3. COOK OVER MEDIUM HEAT UNTIL MIXTURE COMES TO A BOIL.

4. REDUCE HEAT; CONTINUE COOKING SLOWLY, STIRRING OCCASIONALLY UNTIL SAUCE IS THICK AND CLEAR.

5. REMOVE FROM HEAT; ADD BRANDY FLAVORING AND CHERRIES.

6. 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.

SERVING SIZE: 1/4 CUP (2

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