1 pt. apricot nectar
5 tbsp. sugar
1/4 c. vinegar
1/2 c. crushed pineapple
1/2 tsp. salt
1/4 c. maraschino cherry juice

Blend the above ingredients and bring to a slow rolling boil. Mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the above. Cook over low heat until sauce is clear.