0.5 cup (120 ml) maraschino syrup (liquid from the jar)
Instructions
1. In a small saucepan, whisk together the sugar and cornstarch until evenly combined (this technique — dispersing starch in dry sugar before adding liquid — prevents lumping when the mixture meets hot water).
2. Bring 1/2 cup (120 ml) water to a boil. Gradually pour the boiling water into the sugar-cornstarch mixture in a thin, steady stream, stirring constantly. Return the saucepan to medium heat.
3. Cook, stirring constantly, for 5 minutes, until the sauce thickens, turns translucent, and coats the back of a spoon. The mixture should reach approximately 200°F (93°C) and hold a clear, glossy appearance; a line drawn through the coating on the spoon should remain distinct.
4. Remove from heat. Stir in the halved maraschino cherries, maraschino syrup, and butter. Stir until the butter is fully melted and incorporated. Serve warm, or allow to cool to room temperature.
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