Cherry Sauce

Directions:

1. In a saucepan, combine all of the ingredients over medium-low heat. 

2. Allow to simmer with the lid on for 30-60 minutes, stirring occasionally. 

3. The mixture is ready when the cherries can be easily crushed with a spatula or spoon. 

4. Place in the fridge, covered, overnight or until chilled. The sauce with thicken slighly. 

Notes:

- This recipe is typically used on rice pudding but it can be used for anything else. 

- If you want it to be a smooth sauce, blend it before you cool it. 

- This recipe can be used for pretty much any other berries as well. 

- If you want the sauce to be thicker, you can add 1-2 tsp of corn starch mixed with a bit of water after it is finished cooking. 

- This recipe can be stored in an airtight container and stored in the fridge for about 1 week or in the freezer for up to 3 months.