Flavored with orange and grape juices, Balsamic vinegar, and spice! 

Makes 5-2/3 cups

2 lbs. fresh Bing cherries, ripe, dark and pitted

2 c. orange juice, not from concentrate

1 c. grape juice (darK), 100% grape (Welch’s is gluten-free)

3 T. cornstarch

2 T. Balsamic vinegar

3/4 c. sugar

1 t. cinnamon

1/4 t. salt

In large saucepan combine cherries and orange juice.

Take 1/2 cup of the grape juice and combine in cup with the cornstarch. Stir till dissolved and add to saucepan.

Add remaining grape juice and remaining ingredients. Stir well.

Cook over medium heat, stirring continuously, till thickened.

Continue cooking, at a soft boil, for 15 minutes, stirring occasionally.

Remove from heat and cool to room temperature. Place in covered containers and keep refrigerated.

Notes:  The Balsamic vinegar gives this sauce a full-bodied tart flavor.

I always hand-pick my cherries, and always select the darkest ones. They’re the ripest and the sweetest.

Serve over various toasted breads.

Optional Topping: Mix plain soy sour cream with sugar to taste and a light dash of salt till smooth and creamy.

Lightly toast an English muffin. Spread with soft margarine. Top with Bing Cherry Sauce, then top with 1-2 T. soy sour cream topping. Top with a little fresh diced mint. Delicious!