Ingredients

• 3/4 cup Cheribundi Tru Cherry or Ginger Cherry juice
• 1/2 cup sugar
• 2 cups fresh or frozen tart red cherries
• 2 cups lemon curd
• 3/4 cup dried sour cherries
• 1 tablespoon grated lemon peel
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground cloves

Stir juice and sugar in medium saucepan over medium-high heat until sugar dissolves. Add remaining ingredients; bring to boil. Reduce heat to medium; simmer until mixture is reduced to 3 cups, stirring occasionally, 15 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)

Serve with scones or biscuits, or use as a glaze on poultry or pork.