1can,15.25 ounces pitted sweet cherries, drained and halved
½cupsyrup from canned cherries
1/3cupcherry liqueur,like Kirschwasser
1tablespoonplus 1 teaspoon cornstarch
Instructions
In a small saucepan, whisk together the reserved cherry syrup, liqueur, and corn starch. Cook over medium heat until the mixture thickens and bubbles, approximately 1 minute.
Remove from heat and stir in cherries. Allow to cool.
Pour sauce into a bowl and cover with plastic wrap, placing the wrap directly on top of the sauce to prevent a skin from forming. Chill until ready to use.