Ingredients
- 575 ml pitted cherries with juice
- 120 ml honey
- 85 gr raisins
- 65 gr pecans
- 60 ml cider vinegar
- 55 gr brown sugar
- 16 ml water (cold)
- 8 gr cornstarch
- 1 gr cinnamon (ground)
Use this with light meats such as duck, pork, or chicken Yield: 2.5 cups of sauce. In a 2 litre saucepan, combine all the ingredients through the clove listing. Cook slowly, uncovered, for 30 minutes. Stir in the pecans. Combine the cornstarch and cold water, blending well, and gradually stir into the cherry mixture. Cook, stirring constantly, until the mixture thickens. From The National Red Cherry Institute
