Sweet & Sour Pork

2 lb. cooked pork, cut into strips
1/2 c. Brown Sugar, packed
1 T. Cornstarch
1 C. Chicken Broth
1/2 tsp. Cloves
1 Bay Leaf
3/4 c. Frozen Sour Cherries or canned, pitted Cherries
1 T. Lemon Juice
1/4 C. Butter

Place pork strips into casserole dish. In a saucepan, combine brown sugar, cornstarch and broth, stirring until smooth without any lumps. Add cloves and bay leaf. Cook mixture over low heat, stirring until thickened. Add cherries, lemon juice and butter then bring to a boil. Pour mixture over pork, then bake in a preheated 350* oven for 20 minutes. Cool and freeze into serving size containers.

On cooking day: Defrost and reheat in saucepan. Serve over rice.