This sweet-tart cherry sauce with a hint of cloves is just delightful. I use it with ham, but it also works beautifully as a dessert sauce.
- 2 cans (14-1/2 ounces each) pitted tart cherries
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 to 1/2 teaspoon ground cloves
- 1 to 2 drops red food coloring, optional
- Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine the sugar, cornstarch and cloves; whisk in reserved cherry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and food coloring if desired. Yield: about 3-1/2 cups.
Originally published as Hot Cherry Sauce in Country Woman Christmas Annual 2006, p51
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