- 1 can (21 ounces) cherry pie filling
- 1/4 cup lemon juice
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon vinegar
- Combine all of the ingredients in a small saucepan; bring to a boil, stirring constantly. Serve warm with pork roast, pork chops or pork tenderloin. Yield: 2-1/4 cups.
Originally published as Zippy Cherry Sauce in Country Woman January/February 1997, p38
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