Pairs particularly well with chicken and pork. Recipe courtesy of The Food Channel.
1 can pitted Royal Anne Cherries in heavy syrup
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
¼ teaspoon ground ginger
1 heaping tablespoon cornstarch
Drain syrup off the cherries directly into a small saucepan over medium heat, reserving the cherries for later. Add all ingredients to the syrup, stirring until mixture comes to a boil. Add cherries and heat through, then serve over meat of your choice. This sauce pairs particularly well with chicken and pork.