Cherry Sauce 8 to 10 servings Mount Rainier cherries are especially nice in this sauce. Use kirschwasser instead of cassis if you wish, or Grand Marnier, or water if you'd rather not use liqueur. MAKE AHEAD: The sauce can be prepared and refrigerated several days in advance. From David Hagedorn. Ingredients 1/4 cup water 1/4 cup creme de cassis (may substitute other liqueurs or water; see headnote) 1/2 cup sugar 8 ounces cherries, stemmed, pitted and crushed 1/4 teaspoon almond extract Directions Combine the water, cassis and sugar in a small saucepan over medium-high heat; bring to a boil, then add the cherries and almond extract, stirring to mix well. Transfer to a container with a tight-fitting lid; cover and refrigerate until ready to use. NUTRITION Per serving (based on 10): 62 calories, 0 g protein, 14 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 14 g sugar 