20 oz Pitted Cherries With Juice
-(1 Can)
1/2 c  Raisins
1/2 c  Honey
1/4 c  Cider Vinegar
1/4 c  Brown Sugar, Firmly Packed
1/2 ts Ground Cinnamon
1/8 ts Ground Cloves
1/2 c  Pecans, Chopped Medium
-Coarse
1 tb Cornstarch
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