20 oz Pitted Cherries With Juice

           -(1 Can)
    1/2 c  Raisins

    1/2 c  Honey

    1/4 c  Cider Vinegar

    1/4 c  Brown Sugar, Firmly Packed

    1/2 ts Ground Cinnamon

    1/8 ts Ground Cloves

    1/2 c  Pecans, Chopped Medium

           -Coarse
      1 tb Cornstarch

      1 tb Cold Water

  Use this with light meats such as duck, pork, or chicken
  Yield:  2 1/2 cups of sauce.
  In a 2-quart saucepan, combine all the ingredients through the clove
  listing.  Cook slowly, uncovered, for 30 minutes.  Stir in the pecans.
  Combine the cornstarch and cold water, blending well, and gradually stir
  into the cherry mixture.  Cook, stirring constantly, until the mixture
  thickens.
  From The National Red Cherry Institute