Cherry Brandy Sauce

Directions

1. 1
   Wash and pit cherries.
2. 2
   Cook in water to cover with cinnamon stick 1 hour.
3. 3
   Discard cinnamon stick.
4. 4
   Put cherries through a sieve and bring the juice to the boiling point.
5. 5
   Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice.
6. 6
   Cook 10 to 12 minutes, stirring constantly.
7. 7
   Remove from heat and stir in brandy.
8. 8
   Serve cold on puddings, fruit cakes, pound or other cakes.