Heat cherries, sugar, lemon juice, fine sea salt and cornstarch in a heavy bottom sauce pan over medium heat.
Continue to simmer and stir until sauce starts to thicken and becomes sticky, approximately 15 minutes.
Remove from heat.
If adding liquor, stir in now.
If you try this recipe, make sure to come back and let us know how you enjoyed it!
Notes
*You can also use frozen cherries, but it may take slightly longer to simmer down to a sticky sauce. **Two tablespoons arrowroot can be substituted for cornstarch.