Categories: Fruits, Relishes 
      Yield: 6 servings 
  
     20 oz Pitted Cherries With Juice        1/2 ts Ground Cinnamon 
           -(1 Can)                          1/8 ts Ground Cloves 
    1/2 c  Raisins                           1/2 c  Pecans, Chopped Medium 
    1/2 c  Honey                                    -Coarse 
    1/4 c  Cider Vinegar                       1 tb Cornstarch 
    1/4 c  Brown Sugar, Firmly Packed          1 tb Cold Water 
  
  Use this with light meats such as duck, pork, or chicken 
   
  Yield:  2 1/2 cups of sauce. 
   
  In a 2-quart saucepan, combine all the ingredients through the clove 
  listing.  Cook slowly, uncovered, for 30 minutes.  Stir in the pecans. 
   
  Combine the cornstarch and cold water, blending well, and gradually stir 
  into the cherry mixture.  Cook, stirring constantly, until the mixture 
  thickens. 
   
  From The National Red Cherry Institute