Cherry Sauce For Poultry - cooking recipe

Ingredients

1 cup cherry jam
1 1/2 teaspoons gingerroot, peeled and minced
1 tablespoon brandy
3 tablespoons dry sherry
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
3 tablespoons sugar

Preparation

In saucepan, combine all ingredients.
Cook over low heat until boiling.
Cool 10 minutes to thicken and serve over roast poultry.