Another great little recipe to make with fresh cherries! It's sweet and bold with a little kick. Delicious on roasted pork or lamb.
1 pound cherries, pitted
2 tsp freshly grated ginger
1 tsp. crushed red pepper flakes (or more if you want more heat)
2 tbls. lemon juice
1/4 tsp. ground allspice
1 tsp. ground cinnamon
1 cup sugar
Place all ingredients in a saucepan and gently simmer for 1/2 hour. Take off the heat and mash with a potato masher. Set back on heat and simmer for another 15 minutes, stirring constantly.
Note: This sauce can be bottled and kept in the refrigerator for 4 weeks.
To can: pour boiled sauce into sterilized pint or half-pint jars leaving 1/2" head-space. Adjust lids and process in a boiling water bath for 10 minutes.
Yield: 2 - 8 oz. jars or 4 - 4 oz. jars
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