1 (16 oz.) can pitted tart cherries, drained (save juice)
1/3 c. sugar
1 tbsp. cornstarch
2 tbsp. grenadine
1/4 tsp. almond extract

Coarsely chop cherries; set aside. In saucepan, combine sugar and cornstarch. Stir in 1/4 cup of cherry juice and grenadine, blending well. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring frequently. Remove from heat; stir in cherries and almond extract. Serve warm over ice cream or pound cake. Store in air tight container in refrigerator. Yield: about 1 1/2 cups.