“This was our go-to sauce for our ham before we discovered the Spiced Currant Sauce for Ham.” – Calla Ferre
Cherry Sauce for Ham
- 1/3 Cup Brown Sugar
- 1 1/2 Tablespoons Cornstarch
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Cinnamon
- 1/2 Cup Water
- 1 16-Ounce Can Pitted Unsweetened Cherries
- Combine sugar, cornstarch, salt and cinnamon in saucepan. Stir in water and juice from cherries. Bring to boil. Reduce heat and cook until thick. Stir often.
- Add cherries and simmer 5 minutes more. Serve hot. Makes 2 1/4 cups.
Recipe – Jean Hansen