Wonderful served with pork, ham, turkey or chicken.

Cherry Sauce

1 (16.5-ounce) can Royal Anne cherries
2 tablespoons wine vinegar
1 tablespoon granulated sugar
1/4 teaspoon ginger
1 tablespoon cornstarch

1. Drain can of cherries, reserving syrup.
2. Combine the syrup with wine vinegar, sugar, ginger, and cornstarch. Cook and stir over medium heat until mixture thickens and boils. Add cherries, heat through.
3. Serve sauce with ham or chicken.

Makes 2 cups.