Cherry Dumplings 3 Recipe

Drain cherries; heat juice in a 2 quart pan. Mix sugar, corn starch and cinnamon. Stir in hot juice and cook, stirring constantly until clear and slightly thickened. Add cherries, lemon juice and red food coloring; heat to boiling. Combine biscuit mix and sugar; add milk, stirring just enough to moisten dry ingredients. Drop rounded tablespoonfuls of batter on boiling fruit sauce. Let bubble gently over low heat, uncovered, 10 minutes; cover and cook 10 minutes more. Serves 6