The Chicken and the Egg: A Family Cookbook

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Cherry Sauce For Ham

1/3 Cup Brown Sugar 1/2 Cup Water
1 1/2 Tablespoons Cornstarch 1 Pound Can Pitted Unsweetened
1/8 Teaspoon Salt -Cherries
1/8 Teaspoon Cinnamon

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

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"This was our go-to sauce for our ham before we discovered the Spiced Currant Sauce for Ham." - Calla Ferre

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