Ingredients
1 can (1 lb.) pitted dark sweet cherries
1 package (10-oz.) frozen raspberries, thawed
2 tbsp. sugar
4 tsp. cornstarch

Directions
Drain syrup from cherries and raspberries into a 2 cup measuring cup. Combine sugar and cornstarch in a medium sized saucepan. Gradually stir in the combined syrups. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil. Cool slightly then stir in fruit. Good served over a pudding.