| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Garden1 | 4 | servings | |
INGREDIENTS
| 2 1/2 | lb | Pitted cherries; fresh or frozen |
| 1 | c | Diced yellow onion |
| 2 | tb | Minced fresh ginger |
| 1 1/2 | c | White sugar |
| 1/4 | ts | Mustard seed |
| 1/4 | ts | Celery seed |
| 1/8 | ts | Ground allspice |
| 1/2 | ts | Ground coriander |
| 1/8 | ts | Ground cinnamon |
| 1/4 | ts | Dried red pepper flakes |
| 1 | ts | Salt |
| 1 1/2 | c | White wine vinegar |
INSTRUCTIONS
Combine all ingredients in a heavy saucepan. Bring to a boil. Reduce heat to medium-low and cook for about 1 hour or until a little syrupy. Remove from heat and sauce will thicken as it cools. Serve warm or at room temperature. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 122 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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