Cherry Sauce

By Marie1127

Great with poultry and pork!

Ingredients

• 1 1/2 T cornstarch
• 4 T sugar
• 1/4 T salt
• 1/4 T dry mustard
• 1/4 T dry ginger
• 1 lb frozen cherries, thawed, or canned and drained
• 1 T slivered orange peel (can substitute orange marmalade)
• 5/8 c orange juice
• 1/4 c currant jelly

Preparation

Step 1

In a saucepan, whisk dry ingredients with orange juice. Add currant jelly and cook on medium heat, stirring constantly, until thickened. Add cherries and cook until heated through, mashing cherries with spoon while stirring. Serve warm or cold.