CHERRY SAUCE

1 cup frozen dark sweet Northwest cherries
1/4 cup each lemon juice and water
2 tablespoons packed brown sugar
3/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 1/2 teaspoons cornstarch
1 tablespoon water

Remove stems from cherries.

Combine all ingredients except cornstarch and water. Cover and simmer gently 5 minutes.

Snip cherries with scissors and remove pits with a fork.

Combine cornstarch and water; stir into cherry mixture. Cook and stir until thickened.

Makes about 1 cup
Source: Washington State Fruit Commission