Chinese-Style Cherry Sauce
From:	Carole, Val d'Or, Quebec, Canada
Comments:	This recipe of red sauce for Chinese food can easily be divided.
Servings:	Approximately 16 ounces [500 mL]

3 cups [750 mL] sugar 3 cups [750 mL] water 3/4 cup [190 mL] vinegar 8 ounces [250 mL] tomato juice Cherry juice [optional] Cornstarch A little water Red food coloring	Combine sugar, 3 cups [750 mL] water, vinegar, tomato juice and, if desired, a little cherry juice into a casserole. Heat to dissolve sugar. Dissolve cornstarch into a little water; stir into mixture, until thickened. Remove from heat. Stir in enough red food coloring to get a nice red color.