Title: Sweet and Sour Cherry Sauce
Categories: Chinese Sauce Blank
Yield: 1 Cup

1	c	Sour Cherries; pitted and pureed
1	tb	Sugar; or honey, to taste
1	tb	Vinegar
1/2	ts	Cinnamon
1/2	ts	Cloves, Ground
1	ts	Lemon Rind, grated

Combine cherries, sugar, vinegar, cinnamon and lemon rind and bring to a boil. Lower heat and cook 5 mins. Add a little water to thin, if desired.

An attempt to approximate the cherry sauce used in Chinese- Canadian restaurants for Chicken Balls. Posted by Jim Weller.

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