1 (16-ounce) can sweet cherries in syrup
2 yellow bell peppers, seeded and chopped
1/4 cup granulated sugar
2 tablespoons cornstarch
Drain canned cherries, reserving the syrup. Chop the cherries into small pieces and combine with chopped yellow bell peppers; set aside.
In a medium saucepan, combine sugar and cornstarch; mix well. Add enough water to the reserved cherry syrup to make 1 cup; gradually stir the cherry syrup into the sugar mixture. Cook, stirring, over medium heat until thickened and bubbly. Add the cherry-pepper mixture, reduce the heat, and simmer for 5 minutes.
Makes 8 servings.