Step 1

Add pitted cherries to large saucepan.

Step 2

Stir in sugar, vanilla, lemon juice and pinch of salt.

Step 3

Bring to boil, reduce to medium heat and simmer for 7-8 minutes until cherries release all their juices.

Step 4

Taste and add more sugar if you like sauce a bit sweeter.

Step 5

In small bowl combine together cornstarch and water.

Step 6

While constantly stirring add cornstarch slurry to cherries and cook for additional 3-4 minutes until sauce starts to thicken.

Step 7

Remove from heat and cool. Sauce keeps well in the refrigerator for several days and also freezes very well.