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Cherry Sauce

ID: 832 Sauce

Yield/Servings: 1 cup

Ingredients:

2 1/2 cups canned pitted red sour cherries (not drained)
2 whole cloves
2-inch piece stick cinnamon
1/4 cup sugar
4 tsp. cornstarch
1/2 tsp. salt
4 tsp. cold water
4 tsp. corn syrup
4 tsp. butter
2 tsp. lemon juice
1/2 tsp. red food coloring

Instructions:
Cook cherries, cloves and cinnamon 5 minutes in a covered saucepan. Remove from heat and remove cloves and cinnamon. Pour cooked cherries into blender, add sugar, cornstarch, salt, water and corn syrup. Process until cherries are liquefied. Pour into saucepan and bring to a rapid boil. Cook 3 minutes, stirring constantly. Remove from heat add remaining ingredients. Serve on ice cream, custards, puddings, dumplings, etc.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Cherry Sauce
ID: 832 Sauce
	Yield/Servings: 1 cup

Ingredients:
2 1/2 cups canned pitted red sour cherries (not drained) 2 whole cloves 2-inch piece stick cinnamon 1/4 cup sugar 4 tsp. cornstarch 1/2 tsp. salt 4 tsp. cold water 4 tsp. corn syrup 4 tsp. butter 2 tsp. lemon juice 1/2 tsp. red food coloring

Instructions: Cook cherries, cloves and cinnamon 5 minutes in a covered saucepan. Remove from heat and remove cloves and cinnamon. Pour cooked cherries into blender, add sugar, cornstarch, salt, water and corn syrup. Process until cherries are liquefied. Pour into saucepan and bring to a rapid boil. Cook 3 minutes, stirring constantly. Remove from heat add remaining ingredients. Serve on ice cream, custards, puddings, dumplings, etc.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.