Put the cherries (including the juice), nutmeg, cinnamon, cloves,
ginger and sugar in a saucepan and simmer for about 20 minutes.
After about 10 minutes, melt the butter in a frying pan and add the sherry and turkey. Stir and simmer for about 10 minutes.
Add the turkey mixture to the cherry mixture and bring to a boil, then cook until the sauce is reduced to your taste (we like it with lots of sauce; you may prefer it with less).
(1) Our Safeway doesn't carry pitted cherries anymore (Argh!), so I have to buy the pitted ones and pit them myself if I buy them there. Otherwise, if I have time, I go to the Save-On in Ladner.
(2) I use a cheap B.C. one I keep just for cooking.
(3) We like it with that Uncle Ben's Seasoned Rice - we use the "Long Grain and Wild" or the "Brown and Wild" - but you might try it with couscous, if you like Mediterranean foods; I think it would go quite well. Half of one of the packages of Uncle Ben's rice is just right for two people. We just put the turkey and sauce over the rice and I don't serve a vegetable with it, but okra might be good, or zucchini.