Yield: 4 people
- 1/2 stick cinnamon
- 2 ounces water
- 1/2 tablespoon brandy
- 1 tablespoon Splenda
- 1/2 tablespoon cornstarch dissolved in 1 tablespoon water
- 1 pound cherries dark, tart, whole, pitted, fresh or frozen
- In hot stockpot, add cinnamon, water, brandy, and Splenda.
- Bring to a boil, then simmer for 10 minutes.
- Thicken by adding the cornstarch dissolved in water.
- Add cherries. Simmer for 5 minutes more.
- Remove cinnamon stick.