Nesselrode Sauce - cooking recipe

Ingredients

8 ounces Oregon Fruit canned cherries in syrup (or other fruit)
1/2 cup chopped candied fruit (fresh or drained canned pineapple may be substituted if you dislike candied fruit)
1/2 cup good quality orange marmalade
1/2 cup chopped candied ginger
1/2 cup dark rum

Preparation

Place all ingredients in a saucepan.
Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).