Remove the stems from the cherries and pit using a cherry pitter. Use one bowl for the pits, and place the cherries in a small to medium sized sauce pan. If you don't have a cherry pitter, cut around all sides of the pit with a paring knife. 1 lb. fresh cherries

Add the sugar, water and lemon juice to the pan with the cherries and stir well to combine. Cook over medium heat until the mixture comes to a boil, then reduce the heat to medium low and simmer until the cherries have softened and the liquid thickens, about 10 minutes. If you prefer a thicker sauce, combine the cornstarch with 1 teaspoon of water and stir to combine, then slowly add it to the compote as it cooks, stirring the entire time until the liquid comes to the desired consistency.

Remove from heat and stir in the vanilla extract. Cool and room temperature and store in the refrigerator. Enjoy!