Recipe: Cherry or Grape Sauce for Chicken (Wesson, 1960's)

CHERRY OR GRAPE SAUCE

1 onion, chopped
2 tbsp. Wesson oil
2 tsp. cornstarch
1/2 cup white wine
1 tsp. grated orange peel
Sugar and salt to taste
1 cup pitted bing cherries or white grapes

Cook onion in oil over medium heat 5 minutes.

Blend cornstarch and 1/2 cup juice from cherries (or water). Add to onion. Cook, stirring constantly until thickened.

Stir in wine, orange peel, sugar, salt. Add cherries or grapes, heat.

Serve with broiled or pan fried chicken.

Makes about 1 1/2 cups
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's