Recipe: Roast Pork with Cherry Sauce

The sauce for this recipe did not thicken at all, in spite of the 1/3 cup of cornstarch. It must have something to do with the cherry juice and vinegar. I was so disappointed, as I thought this looked really good, and shopped for the red tart cherries just so I could make it. My advice is to not waste your time and money.

We're sorry the recipe did not turn out for you. We tested the recipe twice, and both times the sauce thickened enough so that, when spooned on top of the pork roast, it stayed in place. If you decide to make the sauce again, I would suggest cooking it longer. Also, remember that sauces made with cornstarch get thicker as they cool. Again, we're sorry you had trouble with the recipe.