Combine sugar, 1/2 cup water, lemon juice and salt in a 3 quart pot over medium heat. Add cherries.

Heat on medium for 6-7 minutes or until lightly boiling.

Reduce heat to medium/low. Cook 5 minutes while stirring frequently.

Stir together 1/4 cup water and cornstarch. Add to syrup and stir.

Continue cooking 10-12 minutes, stirring frequently.

Heat to desired consistency. Syrup will thicken slightly when cooled. Cooking time may vary slightly depending on ripeness of cherries.

Transfer to an airtight container and refrigerate.