Cherry Ice Cream Sauce
1 can cherries (or, you can make your own), or use fresh cherries, about 2 C
1/4 C orange juice
1 T cornstarch
1/4 C sugar
(2 T brandy, if desired)
Drain liquid from cherries into a measuring cup. Add enough orange juice to equal 1 C (this is usually about 1/4 C). Set cherries aside.
In a 1-quart sauce pan, mix cherry liquid, cornstarch and sugar until smooth.
Cook over medium heat until mix comes to a boil, stirring constantly. Remove from the heat.
Stir in brandy and cherries. Serve warm (or cold) over ice cream.
We often make just 1 C of sauce -- with a handful of cherries, a few T of orange juice, a dash of sugar and some cornstarch, since we like the sauce best when it's warm and fresh!