Cherry Sauce

My parents went on a trip to Door County, Wisconsin a few months ago. Door County is famous for its cherries. My parents gave me two quarts of cherries canned in their own juice. Not only did I have some cherries in my cabinet, I was trying to think of how to use the giant bottle of kirschwasser I had in my liquor cabinet from making fondue a couple of weeks ago. A minor dent was made in both the cherries and kirschwasser - I used about one pint of the cherries and 3 tablespoons of the brandy.

Ingredients:

• 1 1/2 cups of cherry juice (liquid in the jar)
• 1 pint of jarred cherries
• 1 tablespoon rice starch (see note)
  
• 3 tablespoons kirschwasser

How to:

1. Heat the cherry juice in a skillet, reserve 1 tablespoon of juice and reduce about half
2. In a small cup, make a slurry with the remaining tablespoon of cherry juice and rice starch
3. Mix the slurry into the skillet
   
4. Once the starch is well incorporated, add the kirschwasser, slowly stir with metal spoon
   
5. Continue heating the juice until the desired consistency is reached
   
6. Add the cherries to the skillet, and remove from the heat

Notes: I poured the sauce over angel food cake. The sauce would be terrific over ice cream or crepes. I used rice starch, but corn starch would work just as well.