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CHERRY SAUCE to use with PORK TENDERLOIN Recipe

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This recipe for CHERRY SAUCE to use with PORK TENDERLOIN, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 oz. can) red tart pitted cherries packed in water
1-1/2 c. sugar
c. cider vinegar
12 whole cloves
1 cinnamon stick
1/3 c. cornstarch
1 T. lemon juice
1 T. butter
3-4 drops red food coloring

Directions:
Directions:
Drain cherries, reserving liquid. Add enough water to cherry liquid to measure c. Pour c. into medium saucepan. Add sugar, vinegar, cloves and cinnamon. Bring to boil, reduce heat and simmer, uncovered 10 minutes. Remove cloves and cinnamon and discard.

Combine cornstarch w/reserved c. liquid and stir until cornstarch has dissolved. Using a whisk, stir cornstarch mixture into hot cherry liquid. Bring to boil and cook 2 minutes, stirring constantly. Stir in lemon juice, butter, cherries and food coloring.

Personal Notes:
Personal Notes:
This is really good served with the pork.

 

 

 

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