Cherry Raspberry Sauce - cooking recipe

Ingredients

2 Tbsp. sugar
4 tsp. cornstarch
1 (16 oz.) can pitted dark sweet cherries, drained (reserve liquid)
1 (10 oz.) pkg. frozen raspberries in syrup, thawed and drained (reserve liquid)

Preparation

In medium saucepan, combine sugar and cornstarch.
Gradually stir in reserved liquids from fruits.
Cook over medium-high heat until mixture thickens, stirring constantly.
Cool slightly; stir in fruit.
Excellent served over ice cream, pudding or pound cake. Store in refrigerator.