Cherry Sauce (For Meat)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CHERRIES,CANNED,RED,TART,WATER PACK,INCL LIQUIDS 6-1/2 lbs 3 qts
CORNSTARCH 4-1/2 oz 1 cup
SUGAR,GRANULATED 2-2/3 lbs 1 qts 2 cup
WATER 1 lbs 2 cup
RESERVED LIQUID 3-1/8 lbs 1 qts 2 cup
BUTTER 2 oz 1/4 cup 1/3 tbsp
FOOD COLOR,RED 1/8 oz 1/8 tsp
JUICE,LEMON 4-1/3 oz 1/2 cup

Method

1 Drain cherries; reserve juice for use in Step 3; reserve cherries for use in Step 4.
2 Combine cornstarch and sugar in mixer bowl; add water and stir until smooth.
3 Add water to reserved juice to make recipe amount. Bring to boil and add cornstarch-sugar mixture stirring constantly. Cook 10
minutes or until thick and clear. Remove from heat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Add cherries, butter or margarine, food coloring and lemon juice. Mix well.
5 Serve hot or cold. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
69 cal 17 g 0 g 0 g 1 mg 6 mg 4 mg

Portion

3 Tablespoons

Yield

100