Rum Cherry Sauce

There's something about fruit topping that adds that little something extra to desserts.  It so easy to make, and goes well with a number of different desserts, from cake to ice cream, or even some yogurt.

Ingredients:

2 cups of frozen, pitted cherries

1/4 cup rum (I like the Bacardi Torched Cherry Rum)

1 Tbsp. cornstarch

Directions:

1. Put the cornstarch in a bowl and set aside.  Put the cherries and rum in a pot over medium heat and cook for 10 minutes.

2. Pour the liquid from the pot in the bowl with the cornstarch and return the pot to the heat.  Stir the liquid and cornstarch until all of the lumps are broken up and the mixture is smooth.

3. Put the mixture back in the pot, and stir well.  Cook for another 3-5 minutes, until nicely thickened.

4.  Remove from heat, and enjoy!