This cherry-infused sauce pairs beautifully with the soft and tender tongue. If you can
- 2 1/2 lb (1+ kilo) pickled tongue, cooked and sliced -
- 1 20-oz can light cherry pie filling -
- 2 Tbsp brown sugar -
- 2 tsp spicy brown mustard -
- 1 Tbsp lemon juice -
- 1/2 cup real cranberry juice -
- 1/4 cup dried cherries -
- dash white pepper -
Combine all sauce ingredients in a large saucepan; bring to a boil. Reduce heat and add tongue to saucepan. Stir gently and simmer for 15â€“20 minutes. Remove from heat and allow to cool. Freezes well.
This recipe originally appeared in Mishpacha Magazine.