2cups (one1-pound can) pitted red sour cherries packed in syrup
¼cupwhite corn syrup
Drain the cherry syrup into a saucepan. Add the sugar, corn syrup, cinnamon, lemon juice and almond extract to the pan. Simmer for ten minutes.
Remove the cinnamon stick. Mix together the cornstarch and cold water. Add the hot syrup to the cornstarch mixture, return to the pan, and cook over low heat, stirring, until the sauce boils. Add the cherries. Serve the sauce hot or cold.