This recipe is named after my great-grandmother, who originally developed it. The spicy fruit flavor goes well with pork roast or ham or drizzled over ice cream.
1 can (16-1/2 ounces) pitted dark sweet bing cherries, undrained
1-1/2 cups applesauce
1/2 cup sugar
1/2 teaspoon ground cinnamon
In a 1-qt. saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 1 hour.
Yield: 2-1/4 cups.
Originally published as Sauce Christine in Country Woman Christmas
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