Cherry Sauce - cooking recipe

Ingredients

1 (16 oz.) can dark sweet cherries in juice, drained (reserve 1 c. juice)
1 Tbsp. Sugar Twin
1 Tbsp. cornstarch
1 Tbsp. butter or margarine

Preparation

Put cherry juice, Sugar Twin and cornstarch into a 1-quart saucepan; stir to dissolve cornstarch.
Add butter; bring to boiling and boil 1 minute, stirring constantly.
Remove from heat and stir in cherries.
Serve warm or cooled.