Put the wild rice, water and salt in a 3 quart heavy saucepan and bring to a boil. Reduce heat, cover and simmer 45 to 60 minutes or until rice is puffed and most of the liquid has been absorbed. Fluff rice and drain off any excess liquid. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. Cook, stirring constantly, over medium-high heat until mixture is thickened.
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