1
Cook cherries in 1/2 cup of water in a medium saucepan over medium heat, till cherries are soft. Shoiuld take about 10 minutes.
2
Cool the mixture slightly and puree in a food processor, and put through a fine strainer, back into the saucepan.
3
Whisk together the remaining 1 tablespoon of water and cornstarch in a small bowl. Bring the cherry puree to a boil, whisk in the cornstarch mixture, and boil whisking constantly, until sauce thickens. Whisk in the the light corn syrup and the lemon juice to taste. Serve warm or cold. Cool before putting in the fridge.
4
Reheat gently.

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Nutrition Facts
Serving Size 1 (176g) Recipe makes 4 servings
Calories 106
Calories from Fat 1		(1%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 12mg		0%
Potassium 165mg		4%
Total Carbohydrate 28.1g		9%
	Dietary Fiber 1.9g	7%
	Sugars 17.2g
Protein 1.0g		1%
Vitamin A 198mcg		3%
Vitamin B6 0.0mg		2%
Vitamin B12 0.0mcg		0%
Vitamin C 3mg		6%
Vitamin E 0mcg		0%
Calcium 16mg		1%
Iron 0mg		2%
detailed view... how is this calculated?

Cherry Sauce