Oxmoor House JANUARY 1983
Drain cherries, reserving liquid (add water, if necessary, to make 1 cup). Set aside.
Combine corn syrup, sugar, and cornstarch in a small saucepan; stir well. Add reserved cherry liquid and food coloring; cook over medium heat, stirring constantly, until smooth and thickened. Stir in drained cherries and almond extract.
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