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Cherry/Currant Sweet and Sour Sauce

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“I made Crab Rangoon last night & needed a quick sweet and sour sauce & didn't have time to run to the computer to find one here on Zaar. So, here is my concoction. My husband loved it!”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, combine the maraschino cherry juice, vinegar, and jelly.
  2. Stir over moderate heat, stirring until jelly has melted.
  3. Dissolve the cornstarch in the 1/4 cup water.
  4. Stir into sauce; cook until thickened, stirring constantly.
  5. Add water, little by little if it is too thick.

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