2 c Pitted and halved fresh
2 tb Orange juice
2 tb Sherry
1 tb Sugar
1 ts Grated orange peel
3/4 ts Dijon style mustard
1/4 ts Salt
3 dr Aromatic bitters optional
1 tb Cold water
2 ts Cornstarch
Combine cherries, orange juice, sugar, orange peel, mustard, salt and
bitters. Cover and simmer gently 5 minutes. Combine water and
cornstarch; stir into cherry mixture. Cook and stir until thickened
and clear. Sauce may be stored up to a week in the refrigerator.
Serve with barbecued poultry, ham or assorted specialty sausages.