Cherry Sauce

1 cup frozen dark sweet Northwest cherries
1/4 cup each lemon juice and water
2 tablespoons packed brown sugar
3/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1-1/2 teaspoons cornstarch
1 tablespoon water

Yield: 1 cup

Remove stems from cherries. Combine all ingredients except cornstarch and water. Cover and simmer gently 5 minutes. Snip cherries with scissors and remove pits with a fork. Combine cornstarch and water; stir into cherry mixture. Cook and stir until thickened.
 
Nutritional Analysis Per Serving: 92 Cal., 1.0 g pro., 0.2 g fat (2% Cal. from fat), 23.2 carb., 0 mg chol., 0.58 g fiber and 3 mg sodium.