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.