Combine all ingredients in a small saucepan or in a skillet with meat drippings. Bring to a boil over medium heat. Cook and stir until slightly thickened. Add a little water if it becomes too thick.
Makes about 1 cup.
This is excellent served over pan-fried thin tenderized pork tenderloin. Dredge tenderloins in flour and fry until done. Remove pork from skillet, leaving drippings; add Sweet and Sour Orange Cherry Sauce to skillet, heat and serve over pork tenderloin.
Lynchburg duck hunters also love this sauce, so unless you hunt or know a generous hunter with a full freezer, hunt down a duck in your grocery store!