1 (10 ounce) bottle maraschino cherries (reserve juice)
1/2 cup wine vinegar
2 teaspoons pickling spice, tied in cheesecloth
1 cup brown sugar
2 tablespoons cornstarch
2 tablespoons butter
1 to 2 teaspoons juice from prepared horseradish (optional)
Red food coloring
Measure cherry juice and add water to make 1 1/2 cups. Stuff each cherry with 3 almond slivers. Combine cherry juice and all ingredients except cherries in saucepan and cook, stirring until thick. Remove from heat, remove pickling spice and add cherries. Serve at room temperature.
Makes 2 cups.