3 1/2 c. sugar
1/2 c. cornstarch
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 c. lemon juice
1 qt. & 1/2 c. cherry juice & water
4 1/2 qt. cherries, red sour, frozen, drained
1 qt. brown sugar, light pack
3/4 c. flour
1 c. butter, melted
1 qt. & 1/2 c. cornflakes

Combine sugar, cornstarch, salt, cinnamon and nutmeg. Add lemon and cherry juice. Stir until smooth. Cook sugar mixture over low heat, stirring constantly, until thickened and clear. Remove from heat. Stir in cherries. Pour cherry mixture into baking pans about 1 1/4 inches deep.

Combine brown sugar and flour. Add butter to flour mixture. Cook over low heat, stirring constantly, until sugar is dissolved. Remove from heat. Add cornflakes, mixing quickly until well coated. Crumble topping mixture over the cherries. Bake at 400 degrees for 20-25 minutes. Protein 2.2 gm; Cho 86.4 gm.; Fat 7.6 gm; Kcal 408; Sodium 249 mg; Dietary fiber 2.0 gm. Serving size 1/2 cup. Number of servings: 25.