• 1 can sour cherries, about 2 cups
• 1/3 cup cherry juice - drain and reserve
• 1/3 cup sugar
• 3 T. cornstarch
• 1/2 tsp. almond extract
• 1/4 teaspoon cinnamon

Preparation -
Drain juice from the canned cherries, reserving 1/3 cup. (If the can contains less than 1/3 cup juice, add water for the correct amount). Pour into a medium saucepan. Combine the sugar and cornstarch in a cup. Add the mixture to the cherry juice in the saucepan; bring to a boil over medium heat, stirring constantly until clear and thickened. Reduce heat to low. Stir in the cherries, almond extract and cinnamon. Cook until the cherries are heated through. Serve over pancakes, waffles, or ice cream.