Combine pitted cherries and lemon juice in a pan with stevia blend. Cover and set on low heat until the juice runs freely. Remove cherries with a slotted spoon leaving the juice in the pan. Set cherries aside. Add 1/2 cup water to the juice; simmer 5 minutes uncovered, stirring occasionally. Taste for sweetness and adjust to your liking. If too sweet, add a little more lemon juice. Make a paste of the arrowroot with 1 tablespoon of water. Stir paste into the cherry syrup. Bring, stirring, just to a boil; remove from heat. The liquid should be the consistency of heavy cream. Add the cherries to the pan; stir till well mixed.
Makes about 3 cups.
Cherry sauce is excellent over cakes, over ice cream, or as a filling for crepes.
NUTRITIONAL INFORMATION PER SERVING: