Cherry Pie Filling

6 c. tart cherries, pitted

1 1/2 c. sugar

1/3 c. cornstarch

Place the cherries, sugar and cornstarch in a large pot or dutch oven.  Place over med high heat and bring to a boil, stirring occasionally.  Continue to cook and stir at a gentle boil until the sauce thickens and the gel is clear and glossy.  Cool to room temperature before using or packaging for freezing.