Cherry Jubilee Sauce

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CHERRIES,CANNED,DARK,SWEET,PITTED,INCL LIQUIDS 13-3/8 lbs 1 gal 2 qts
CORNSTARCH 3-3/8 oz 3/4 cup
SALT 1/4 oz 1/8 tsp
SUGAR,GRANULATED 1-3/4 lbs 1 qts
FLAVORING,BRANDY 1-3/8 oz 3 tbsp

Method

1 Drain cherries; set aside for use in Step 5. Take cherry juice and add water to equal 1 gallon per 100 portions.
2 Combine cornstarch, salt, and sugar. Add liquid; mix well.
3 Cook over medium heat until mixture comes to a boil.
4 Reduce heat; continue cooking slowly, stirring occasionally until sauce is thick and clear.
5 Remove from heat; add brandy flavoring and cherries.
6 Serve warm or cold.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
86 cal 22 g 0 g 0 g 0 mg 25 mg 6 mg

Portion

1/4 Cup

Yield

100