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By Craig Claiborne
Drain the cherries, measure the juice, and add enough water to make one and one-third cups. Reserve the cherries.
Bring cherry juice, lemon rind, sugar and cornstarch to a boil while stirring and cook, stirring, until thick and translucent.
Add lemon juice, rum and reserved cherries. Cool.
© 1966 Craig Claiborne estate. All rights reserved.