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  • 1/3 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 2/3 cup cold water
  • 3 cups pitted cherries (about 1 pound)
  • 1 1/2 teaspoons lemon juice


  1. Combine sugar and cornstarch in a medium saucepan; stir in water. Cook, stirring often, over medium-high heat until mixture comes to a full boil.
  2. Add cherries; boil gently, mixing gently and occasionally with a large spoon, 4 minutes or until cherries are slightly softened.  Remove from heat and stir in lemon juice.

Recipe by Jean Kressy.

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The recipe was originally published as Fresh Cherry Sauce on

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