Cherry Shortcake Sauce
Serve this on shortcakes, cheesecake, ice cream and–of course pancakes.
1/4 cup sugar
1-1/2 Tbl cornstarch
1 cup water
1 cup Door County Montmorency Cherries (or frozen cherries from the grocer)
1 Tbl lemon juice
1/4 cup butter
In a saucepan, combine the sugar, cornstarch and water. Heat to a boil. Add the cherries and cook for three more minutes. Remove from heat and stir in lemon juice and butter.
Serve. Keep leftovers refrigerated.