Pineapple Caramel Sauce - cooking recipe

Ingredients

20 ounces unsweetened pineapple chunks in juice (drained, reserving 3/4 cup juice)
2 tablespoons cornstarch
1/4 cup butter
1/2 cup brown sugar (packed)
1/4 cup maraschino cherry (halves, well drained)

Preparation

In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well.
Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute.
Stir in pineapple and cherries. Cook for another 1 1/2 minutes.
Serve warm over ice cream, or along side custard tart.