Tongue in Cherry-Cranberry Sauce
This cherry-infused sauce pairs beautifully with the soft and tender tongue. If you can’t get dried cherries, feel free to substitute dried c
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Cooking tools:
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Can opener
Ingredients
- 2 and 1/2 pounds (1+ kilogram) pickled tongue, cooked and sliced
- 1 (20-ounce) can Gefen Lite Cherry Pie Filling
- 2 tablespoons Haddar Brown Sugar
- 2 teaspoons spicy brown mustard
- 1 tablespoon Gefen Lemon Juice
- 1/2 cup real cranberry juice, such as Kedem
- 1/4 cup dried cherries
- dash of Gefen White Pepper
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