Wonderful served with pork, ham, turkey or chicken.
1 (16.5-ounce) can Royal Anne cherries
2 tablespoons wine vinegar
1 tablespoon granulated sugar
1/4 teaspoon ginger (or 1 teaspoon grated gingerroot)
1 tablespoon cornstarch
- Drain can of cherries, reserving syrup.
- 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.
- Serve sauce with ham or chicken.
Makes 2 cups.