Title: Cherry sauce
 Categories: Sauces, Fruits, Appetizers, Microwave
      Yield: 8 Servings
 
     17 oz Dark sweet cherries, undr-
           Ained (pitted or unpitted)
      1 tb Cornstarch
  1 1/2 ts Lemon juice
      1 ts Grated lemon peel
 
  1. Drain cherry juice into a deep, 1-quart, heat-resistant, non-
  metallic casserole. Set cherries aside. Blend cornstarch into cherry
  juice until smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes
  or until thickened and clear. Stir occasionally. 3. Add cherries,
  lemon juice and lemon peel to thickened cherry juice. Stir to
  combine. 4. Heat, uncovered, in Microwave Oven 1 minute or until
  sauce bubbles and cherries are hot. 5. Spoon over ice-cream or cake.
  Makes 2 cups Variation: If desired, sauce may be made from canned
  blue- berries, strawberries, raspberries, pineapple or diced peaches.
  Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a
  heat-resistant, non-metallic long-handled dish or spoon 20 seconds
  Ignite brandy and pour over cherry sauce. Spoon over ice cream. Tip:
  If a heat-resistant, non-metallic spoon is not available brandy may
  be heated in any heat-resistant, non-metallic vessel and transferred
  to a long-handled ladle before igniting.