Cherry/Currant Sweet and Sour Sauce

I made Crab Rangoon last night & needed a quick sweet and sour sauce & didn't have time to run to the computer to find one here on Zaar. So, here is my concoction. My husband loved it!

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup maraschino cherry juice
• 1⁄4 cup water
• 2  tablespoons currant jelly
• 2  tablespoons cornstarch
• 1⁄4 cup  rice wine vinegar

Directions

1. In a small saucepan, combine the maraschino cherry juice, vinegar, and jelly.
2. Stir over moderate heat, stirring until jelly has melted.
3. Dissolve the cornstarch in the 1/4 cup water.
4. Stir into sauce; cook until thickened, stirring constantly.
5. Add water, little by little if it is too thick.