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Cherry Sauce

Yield 2 cups


  • 1 (16 1/2-ounce) can Bing cherries in heavy syrup, undrained
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice

How to Make It

  1. Drain cherries, reserving 2/3 cup syrup; set aside. Combine sugar, cornstarch, and salt in a small saucepan; gradually stir in reserved syrup. Cook over medium-high heat, stirring constantly, until thick and bubbly. Stir in cherries, vinegar, and lemon juice; cook until heated.

Christmas with Southern Living 1999