Instructions: 1. COMBINE SUGAR, STARCH AND SALT IN MIXER BOWL; MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

2. DRAIN CHERRIES; RESERVED JUICE FOR USE IN STEP

3. CHOP CHERRIES; SET ASIDE FOR USE IN STEP

4.

3. ADD LIQUID GRADUALLY TO DRY MIXTURE WHILE MIXING AT LOW SPEED; SCRAPE DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.

4. FOLD CHERRIES, BUTTER OR MARGARINE, ALMOND FLAVORING AND FOOD COLORING CAREFULLY INTO MIXTURE.

NOTE:

1. IN STEP 1, 5 OZ (1 CUP) CORNSTARCH MAY BE USED FOR PREGELATINIZED STARCH. COMBINE SUGAR, CORNSTARCH AND SALT. SLOWLY BLEND RESERVED JUICE AND COLD WATER INTO CORNSTARCH MIXTURE; BRING TO A BOIL. COOK 5 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT.

FOLLOW STEP 4.

NOTE:

2. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR PLAIN CAKE SQUARES.

SERVING SIZE: 2 1/2 TB (

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