Mix sugar, salt and cornstarch in medium sized saucepan. Mix in cherry juice and water. Stir constantly on medium heat. Bring to a boil and cook for approximately 10 minutes or until it begins to thicken and no longer tastes like cornstarch. Remove from heat. Add almond extract. Serve immediately over individual slices of Cherry cake (see other recipe). Cake does not need to be warm. Reserve remaining sauce in frig for later use. Only reheat as much as you need per serving.