3 cups Sour cherries; 1 1/2 pounds
1/2 cup Sugar
1/2 cup Water
1 teaspoon Cornstarch; mixed with
1 tablespoon Water
Working over a heavy saucepan pit cherries. In pan bring cherries, sugar and water to a boil. Stir cornstarch mixture and add to sauce, stirring.
Simmer sauce 2 minutes and cool to room temperature. Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.
Source: Sara Moulton