Recipe: Cherry Sauce Mexicana
Description: I have not made this, although it certainly sounds easy. But I have eaten it, and asked for the recipe immediately. Very different.
Ingredients: [{"text": "1 (14 ounce) can pitted cherries, undrained"}, {"text": "2 teaspoons apple cider vinegar"}, {"text": "1 pinch ground cloves"}, {"text": "1/4 teaspoon hot pepper flakes (or more, if desired)"}, {"text": "1/4 teaspoon chili powder"}, {"text": "30 chocolate chips"}, {"text": "1 tablespoon cornstarch"}, {"text": "2 tablespoons water"}]
Instructions: Yes, you read it right: 30 chocolate chips; that's exactly what I was told.
Combine all ingredients, except for cornstarch and water, in a medium-sized saucepan.
Heat, stirring occasionally, until mixture comes to a boil.
Meanwhile, whisk together cornstarch and water in a small glass.
Stir into cherry mixture and keep stirring until mixture is boiling and has thickened.
Goes particularly well with ham or roast chicken, but can be served as a side sauce with any dish.
