17 oz Dark sweet cherries, undr-

           Ained (pitted or unpitted)
      1 T  Cornstarch

  1 1/2 t  Lemon juice

      1 t  Grated lemon peel

  1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic

  casserole. Set cherries aside. Blend cornstarch into cherry juice until
  smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened
  and clear. Stir occasionally. 3. Add cherries, lemon juice and lemon peel
  to thickened cherry juice. Stir to combine. 4. Heat, uncovered, in
  Microwave Oven 1 minute or until sauce bubbles and cherries are hot. 5.
  Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may
  be made from canned blue- berries, strawberries, raspberries, pineapple or
  diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a
  heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite
  brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a
  heat-resistant, non-metallic spoon is not available brandy may be heated in
  any heat-resistant, non-metallic vessel and transferred to a long-handled
  ladle before igniting.