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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

1. Remove stems from cherries. Snip cherries with scissors and remove pits with a fork.
2. Combine all ingredients except cornstarch and the 1 tablespoon water. Cover and simmer gently 5 minutes.
3. Combine cornstarch and the 1 tablespoon water; stir into cherry mixture. Continue to cook and stir until thickened.

Makes about 1 cup.

Nutritional Analysis Per Serving: 92 Cal., 1.0 g pro., 0.2 g fat (2% Cal. from fat), 23.2 carb., 0 mg chol., 0.58 g fiber and 3 mg sodium.

Recipe provided courtesy Washington State Fruit Commission.