2 cans (16 oz) red tart pitted cherries in juice, undrained- or 2 bags (16 oz) frozen, no sugar added pitted cherries thawed and drained.
2/3 to 3/4 can unsweetened pineapple juice
4 teaspoons lemon juice
1/4 cup cornstarch
1/2 cup pure cane sugar
Red food coloring (optional)
Drain cherries, reserving juice in 2 cup glass measure.
Add enough pineapple juice to make 2 cups.
Pour juice mixture and lemon juice into medium saucepan.
Whisk in cornstarch until smooth.
Heat to boiling, whisking constantly. Boil until thickened, whisking constantly, about 1 minute.
Add cherries to saucepan. Cook over medium heat until hot throughout, 3 to 4 minutes.
Stir sugar and food coloring.
Makes about 4 2/3 cups
