Cherry/Currant Sweet and Sour Sauce

• 12 cup maraschino cherry juice
• 14 cup water
• 2 tablespoons currant jelly
• 2 tablespoons cornstarch
• 14 cup rice wine vinegar

1. In a small saucepan, combine the maraschino cherry juice, vinegar, and jelly.
2. Stir over moderate heat, stirring until jelly has melted.
3. Dissolve the cornstarch in the 1/4 cup water.
4. Stir into sauce; cook until thickened, stirring constantly.
5. Add water, little by little if it is too thick.

maraschino cherry juice, water, currant jelly, cornstarch, rice wine vinegar

Taken from www.food.com/recipe/cherry-currant-sweet-and-sour-sauce-152434 (may not work)