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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from a Southern Living recipe submitted by Ellie Wells of Lakeland, FL - Serve with roast pork, turkey, chicken, or ham. Adjust brown sugar to taste if cherries are very tart, or not in syrup, or if purchased amount is over 16 ounces!!! Ingredients:
1 (16 ounce) can pitted sour cherries in syrup (undrained) |
3/4-1 cup pecans (coarsely chopped) |
1 dash salt |
1/2 cup raisins |
1/2 cup honey |
1/4-1/2 cup brown sugar (firmly packed) |
1 tablespoon lemon juice |
1/2 teaspoon cinnamon |
1/8 teaspoon ground cloves |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. Bring first 8 ingredients to a boil over medium heat. Reduce to a simmer, stirring occasionally ~ simmer for about 10 minutes.
2. Combine cornstarch and water, stirring until smooth.
3. Add cornstarch mixture to cherry mixture, bring all ingredients back up to a boil for about 1-2 minutes.
4. Cool ~ store in refrigerator for up to 2 weeks. Serve with roast pork, turkey, chicken, or ham.
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