This recipe works for: Dessert

Directions:

1. For topping: Combine flour, rolled oats, brown sugar, cloves, salt, and butter.  Mix until crumbly.  Set aside.
2. For filling: Drain cherries, reserving 1 cup of juice.  Put cherries into steamtable pan (12″ x 20″ x 2 1/2″).
3. Combine cherry juice with sugar and orange juice concentrate.  Cook juice mixture over medium heat for 2 minutes
4. Combine cornstarch and water, stirring until smooth. Add to juice mixture.  Cook over medium heat, stirring constantly until thickened (about 3-4 minutes). Remove from heat and stir well.
5. Pour juice mixture over cherries in the pan
6. Sprinkle topping evenly over cherries and juice mixture.
7. Bake until topping is browned and crisp:
8. Conventional oven: 425 degrees F for 35-45 minutes
9. Convection oven: 350 degrees F for 25-35 minutes
10. Allow to cool.  Cut into 50 servings.  Serve alone or with ice cream, or try topping with Ginger Ricotta Cream.