Advocate-tested recipe

Tangy Cherry Sauce

Makes about 2¼ cups. Recipe is by Corinne Cook.

1 (21-ounce) can cherry pie filling

1?8 teaspoon cloves

Generous pinch of allspice

1 teaspoon white or tarragon vinegar

3 tablespoons sherry

½ cup water

Combine all ingredients in small saucepan and heat until cherry pie filling is melted. Serve warm with ham.