|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|
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.
|69 cal||17 g||0 g||0 g||1 mg||6 mg||4 mg|