Sauce of Cherries

Place in a saucepan 1 cup sugar, 1 cup water and ½ cup claret; when this boils add 1 pint of ripe cherries (without the pits); boil them 10 minutes; then take out the cherries and mix 1 teaspoonful cornstarch with a little water; add it to the sauce, boil a minute, strain and put cherries back into the sauce; serve cold.