If you don’t like the texture of tapioca, you have options. You can substitute tapioca starch, or grind the tapioca before using it, or use half the volume of cornstarch instead and avoid tapioca entirely.
From a box sold in Columbiaville, Michigan.
Cherry Dessert Sauce
1 can (1 lb.) tart red cherries
2 T. quick cooking tapioca
1/2 c. sugar
1/4 t. cinnamon
1/4 t. nutmeg
1/8 t. clove
1/8 t. salt
1/3 c. water
1/8 t. red food coloring
Drain cherries; save liquid.
Combine tapioca, sugar, cinnamon, nutmeg, cloves and salt in saucepan; mix. Stir in reserved liquid and water; let stand five minutes.
Bring mixture to simmering stage, stirring constantly. Fold in cherries and food coloring. Serve warm or cold.
Yield: 2 1/2 c.
Yesterdish suggestion: I don’t think a splash of rum would be unwelcome, do you?