Categories: Sauces, Fruits, Appetizers, Microwave 
      Yield: 8 servings 
  
     17 oz Dark sweet cherries, undr- 
           Ained (pitted or unpitted) 
      1 T  Cornstarch 
  1 1/2 t  Lemon juice 
      1 t  Grated lemon peel 
  
  1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic 
  casserole. Set cherries aside. Blend cornstarch into cherry juice until 
  smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened 
  and clear. Stir occasionally. 3. Add cherries, lemon juice and lemon peel 
  to thickened cherry juice. Stir to combine. 4. Heat, uncovered, in 
  Microwave Oven 1 minute or until sauce bubbles and cherries are hot. 5. 
  Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may 
  be made from canned blue- berries, strawberries, raspberries, pineapple or 
  diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a 
  heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite 
  brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a 
  heat-resistant, non-metallic spoon is not available brandy may be heated in 
  any heat-resistant, non-metallic vessel and transferred to a long-handled 
  ladle before igniting.