Serve this sweet and savory cherry sauce
with grilled or roasted pork, ham, poultry or seafood.
Cherry Sauce
- 1 cup frozen dark sweet Northwest cherries
1/4 cup lemon juice
- 1/4 cup water
2 tablespoons packed brown sugar
3/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 1/2 teaspoons cornstarch
1 tablespoon water
- Remove stems from cherries. Snip cherries
with scissors and remove pits with a fork.
- Combine all ingredients except cornstarch
and the 1 tablespoon water. Cover and simmer gently 5 minutes.
- Combine cornstarch and the 1 tablespoon
water; stir into cherry mixture. Continue to cook and stir until
thickened.
Makes about 1 cup.
Recipe provided courtesy Washington State Fruit Commission.
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