Step 1

Cornstarch slurry: In a small bowl, mix together the cornstarch and water. Set aside.

Step 2

Cook cherries: Heat a large pot over medium-high heat. Add the cherries, sugar, lemon juice, and cornstarch slurry. Bring to a boil, stirring to avoid burning.

Step 3

Taste: Once the sauce thickens up, reduce the heat and taste. Adjust with more lemon juice or sugar as needed. Sour cherries may need more sugar and sweet cherries may need more lemon juice. If needed, add 1 teaspoon of water at a time until it reaches the right consistency. Note: sauce thickens after it cools.

Step 4

Serve: Wait for the sauce to reach room temperature before topping cold desserts like cheesecake and ice cream, or serve it warm over pancakes, cakes, and waffles. See Note 1 for storing.