Cherry Dessert Sauce

Ingredients

1 jar (17 ounce) dark sweet cherries
2 tablespoons cornstarch
1/3 cup sugar
2 tablespoons Roberts Butter
1/2 teaspoon lemon extract

Preparation

Drain and pit cherries, reserving syrup. Mix cornstarch with sugar in a saucepan. Gradually add reserved syrup; heat, stirring constantly, until thickened. Add butter, lemon extract and cherries. Serve hot or cold over Roberts Ice Cream, cake or pudding.

Yield: 2 cups

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.