1 can (16 oz.) dark sweet cherries in juice, drained reserve
1 c. juice
1 tbsp. Sugar Twin
1 tbsp. cornstarch
1 tbsp. butter

Put cherry juice, Sugar Twin and cornstarch into a 1 quart pan stir into dissolved cornstarch, add butter, bring to a boiling point and boil for one minute. Stir constantly, remove from heat and stir in cherries. Serve warm or cooled.