| 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
