Spicy Cherry Sauce (delicious with ham!)
3/4 c. sugar
2 T. cornstarch
Pinch of salt
1/3 c. orange juice
1 T. lemon juice
1 16-oz. can pitted tart red cherries (water pack)
1/4 tsp. ground cinnamon
Dash ground cloves
Set aside about half of the sugar. In a medium saucepan combine the remaining half of the sugar with the cornstarch and a pinch of salt; stir in the orange juice and lemon juice. Stir in undrained cherries, cinnamon and cloves. Cook and stir over medium heat till thickened and bubbly. Stir 1-2 minutes more. Stir in the remaining sugar. Serve warm with ham or pork. Makes about 2-2/3 cups.
Hint: I usually double this recipe. When doubling, don’t double the cornstarch.
– recipe submitted by Lisa Abeler
