Cherry Topping

A great topping to spread over the top of a chilled cheesecake - put topping on just before serving - or over ice cream. Also good on pancakes and waffles.

10 ounces sweet or sour cherries, pitted (if not in season you can use frozen)
2 tablespoons lemon juice
1/4 - 1/2 cup sugar, to taste (use less for sweet cherries and more for sour cherries)
1 tablespoon cornstarch
1/2 cup water

Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat.

Cool completely. Serve at room temperature or chilled.