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Recipe for family meals :

Cherry Rum Sauce for Baked Ham

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


1 cup water
2 cans dark sweet cherries, pitted
1 Tblsp. cornstarch, or more if needed to thicken
1 tsp. lemon juice
2 Tblsp. rum

  • Drain the cherry juice into a deep, 1 quart, heat-resistant, non-metallic casserole or saucepan.
  • Set the cherries aside.
  • Blend the cornstarch into the cherry juice until it's smooth.
  • Heat, uncovered until it becomes clear and thickens.
  • Stir occasionally.
  • Add the cherries and lemon juice.
  • Stir well to combine.
  • Heat, uncovered, until sauce bubbles and cherries are hot.

Pass around for guests to pour over their ham. We use this to pour over vanilla ice-cream too.

If it's a little too tart, you can add sugar.

Shirley Cline