Serve this aromatic, sweet and tangy spiced cherry sauce with grilled or roasted pork, ham, poultry or seafood.
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.