- Cooking Time:
- Preparation Time:
- 1 can (1 lb.) pitted dark sweet cherries
- 1 package (10-oz.) frozen raspberries, thawed
- 2 tbsp. sugar
- 4 tsp. cornstarch
- Drain syrup from cherries and raspberries into a 2 cup measuring cup. Combine sugar and cornstarch in a medium sized saucepan. Gradually stir in the combined syrups. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil. Cool slightly then stir in fruit
NotesGreat Served over ;pudding
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