1 (12-ounce) jar cherry jam
2 tablespoons light corn syrup
1/4 cup white wine vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
In a saucepan combine cherry jam, light corn syrup, white wine vinegar, cinnamon, nutmeg, and cloves; mix well. Bring to a boil over medium heat, stirring frequently. Simmer for 5 minutes. Serve as an accompaniment for roasted poultry.
Makes about 1 1/2 cups sauce.