Cherry Sauce

• ½ pound juicy ripe Bing cherries
• ½ pound juicy sour red cherries
• ¾

Pit the cherries, mix them with the sugar and orange juice in a large saucepan, and bring to a boil. Reduce the heat to medium, add the lemon rind and ginger, and simmer 6 to 8 minutes. Puree in a blender and strain through a China cap to remove any trace of skins. Add more sugar if needed and flavor with the liqueur of your choice.