Cherry Rum Sauce

1 1/2 c Water

1/2 c Sugar

1 1/2 tb Cornstarch

1 ts Lemon Juice

2 ts Rum Extract

2 c Fresh Dark Sweet Cherries

3 Drops Red Food Coloring

This is a good sauce for Ice Cream and other cold desserts. Yield: About 1 Quart Combine the sugar and cornstarch. Add to the cold water and heat to thicken. Add the dark sweet cherries and heat but DO NOT boil. Stir in the lemon juice, rum extract and food coloring. NOTE: This should be made 2-3 hours before serving. From A Flyer From The National Red Cherry Institute