the cherry juice into a deep, 1 quart, heat-resistant,
non-metallic casserole or saucepan.
the cornstarch into the cherry juice until it's
uncovered until it becomes clear and thickens.
the cherries and lemon juice.
uncovered, until sauce bubbles and cherries
around for guests to pour over their ham. We use
this to pour over vanilla ice-cream too.
If it's a little too tart, you can add sugar.