Ground Cherry Sweet and Sour Sauce

• 1 cup (4 oz [115 g]) pickled ground cherries
• ⅓

In a small saucepan, bring everything except the cornstarch to a simmer over medium heat.

In a small bowl, combine the cornstarch and 2 Tbsp of water to make a slurry.

Whisk the cornstarch slurry into the sauce and cook until thickened, about 5 minutes. Blend with an immersion blender or food processor to make evenly chunky.

Let cool and store in the fridge for 2 weeks.<