1 1/2 cup granulated sugar
3/8 cup lemon juice
6 tablespoons cornstarch
3/4 teaspoon almond extract
Combine cherries, sugar and lemon juice in a mixing bowl, stir and let sit for at least 3 hours, stirring occasionally to dissolve sugar. Drain off and reserve cherry syrup.
Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup. Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained cherries and almond extract.
Makes filling for 1 pie
