Cherry Sauce Mexicana

• 1 (14 ounce) canpitted cherries, undrained
• 2 teaspoons apple cider vinegar
• 1 pinch ground cloves
• 14 teaspoon hot pepper flakes (or more, if desired)
• 14 teaspoon chili powder
• 30 chocolate chips
• 1 tablespoon cornstarch
• 2 tablespoons water

1. Yes, you read it right: 30 chocolate chips; that's exactly what I was told.
2. Combine all ingredients, except for cornstarch and water, in a medium-sized saucepan.
3. Heat, stirring occasionally, until mixture comes to a boil.
4. Meanwhile, whisk together cornstarch and water in a small glass.
5. Stir into cherry mixture and keep stirring until mixture is boiling and has thickened.
6. Goes particularly well with ham or roast chicken, but can be served as a side sauce with any dish.

canpitted cherries, apple cider vinegar, ground cloves, hot pepper, chili powder, chocolate chips, cornstarch, water

Taken from www.food.com/recipe/cherry-sauce-mexicana-38970 (may not work)