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    Cherry Sauce Recipe

    Submitted by Tonya Sprouse, Bradley, SC 

    Add extra taste to your pork dishes with this simple recipe from Tonya. "It tastes great over cooked pork tenderloin," she writes.


    • 2 cans of drained pitted dark sweet red, reserve liquid
    • Water
    • 1 cup sugar
    • 2 Tbsp. cornstarch
    • ¼ tsp. salt
    • ½ cup butter
    • 2 cinnamon sticks
    • 12 whole cloves
    • 2 Tbsp. lemon juice


    In a 2-cup measuring cup, add water to reserved cherry juice liquid until equal to 1½ cups. In a 2-quart saucepan, combine sugar, cornstarch, and salt and add cup cherry liquid mixture. Cook over medium heat, stirring occasionally until sugar is dissolved (1-2 minutes). Stir in butter, cinnamon sticks, cloves, and lemon juice. Continue cooking while stirring constantly until mixture thickens and comes to a full boil (4-6 minutes). Boil 1 minute. Remove cinnamon sticks and cloves. Stir in cherries.