This easy cherry sauce works well as a topping for your cheesecake or your ice-cream.

4 cups sweet cherries, pitted, frozen or fresh
¼ cup water
1 tbsp. fresh lemon juice
1 tbsp. cornstarch
2 tbsp. sugar

In a medium saucepan, whisk water, cornstarch, lemon juice and sugar. Turn heat to medium and continue to whisk until the mixture starts to thicken. Add the cherries stirring occasionally until the sauce comes to a slight boil. This will take longer for frozen cherries, about 12 minutes. The fresh cherries will take about 10 minutes. Once the sauce is thickened and uniformly boiling, remove from heat. Cool to room temperature. The sauce will thicken as it cools. Store in refrigerator.