Frosty dark sweet cherries
Quick and Easy Tart Cherry Sauce Topping: adapted from epicurious
10 ounces frozen pitted dark sweet cherries, thawed
3/4 of a lemon, cut into thirds (1 lemon cut into quarters, discard one quarter piece)
2 tablespoon cornstarch mixed with 2 tablespoon water
Combine cherries and lemon in a saucepan over medium heat, stirring occasionally, until cherries are tender (approx. 5 minutes). Add cornstarch mixture and bring to a boil stirring constantly. Discard the three lemon pieces and allow to cool. Store chilled in the refrigerator but remove and reheat into microwave prior to serving.