Cherries Sauce

3/4 C water
3 T sugar
1 C fresh or frozen dark sweet cherries, pitted
2 tsp cornstarch
3 T lemon juice

Bring water, sugar, and cherries to a moderate boil. Boil, uncovered, for 5 minutes, stirring constantly. Blend cornstarch with lemon juice. Stir into cherries and simmer, stirring constantly, until sauce is thickened. Do not overcook.

Suggestion:

• Serve as a topping for cheesecake, pancakes, crêpes, blintzes, or frozen yogurt.