Makes 6 servings
20 oz Pitted Cherries With Juice (1 Can)
1/2 c Raisins
1/2 c Honey
1/4 c Cider Vinegar
1/4 c Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
1/2 c Pecans, Chopped Medium Coarse
1 tablespoon Cornstarch
1 tablespoon Cold Water
Use this with light meats such as duck, pork, or chicken.
Yield: 2-1/2 cups of sauce.
In a 2-quart saucepan, combine all the ingredients through the clove listing. Cook slowly, uncovered, for 30 minutes. Stir in the pecans. Combine the cornstarch and cold water, blending well, and gradually stir into the cherry mixture. Cook, stirring constantly, until the mixture thickens.