February 12, 2013
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 15–20 minutes. Remove from heat and allow to cool. Freezes well.
This recipe originally appeared in Mishpacha Magazine.