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Sweet Ginger Cherry Sauce

1 lb. frozen sweet cherries, thawed
1/3 cup sugar
1/4 cup kirsch (cherry brandy)
2 Tbsp. minced crystallized ginger
2 (1/4-inch thick) lemon slices, seeded
1 Tbsp. cornstarch dissolved in 1 Tbsp. water

Combine the cherries, sugar, kirsch, ginger, and lemon in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 to 12 minutes or until slightly thickened; remove lemon slices. Stir in the cornstarch; cook and stir until thick. Serve with ice cream, pound cake, and cheesecake or use as a filling for fruit tarts. Makes about 2 cups or 8 (1/4-cup) servings.

 


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