Cherry Sauce - cooking recipe

Ingredients

1 1/2 cups frozen cherries, pitted dark sweet, thawed
2 tablespoons orange juice
1/2 cup water
1/4 cup granulated sugar
2 tablespoons cherry brandy (optional)
1 teaspoon cornstarch
1 tablespoon water

Preparation

In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).
In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.
Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
Serve warm over pudding, pound cake, ice cream, whatever.