Mom makes this to top off ham. Yum!
Margene’s Cherry Sauce
3 tbsp brown sugar
4 tsp corn starch
¼ tsp ground cinnamon
Dash of ground cloves
1 cup apple juice
1 tbsp vinegar
Red food coloring (opt.)
1 16-oz can pitted tart red cherries (water pack), drained
In a medium saucepan, combine brown sugar, cornstarch, cinnamon and cloves.
Stir in apple juice, vinegar, and food coloring (if desired).
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Stir in cherries, and heat through.
Serve warm with ham, pork, or poultry.
Makes 2 ¼ cups.