1 qt. fresh cherries
1/2 c. sugar
1/2 c. water
1/3 tsp. salt
1 tbsp. cornstarch
1 tbsp. water

Wash cherries; remove pits. Place in saucepan with sugar water and salt. Cover; bring to a boil, reduce heat and simmer 5-8 minutes. Blend cornstarch with water; add to cherries and cook 2-3 minutes or until sauce has thickened and is clear. Cool. Serve with meat, poultry, cheesecake, puddings, etc.