Cherry Almond Sauce Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Mixed spices | 2 Teaspoon | |
| 1/8 teaspoon anise seeds | ||
| 1 jar (1 pound) maraschino cherries | ||
| Cornstarch | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Blanched almonds | 1 Can (10oz) | |
Directions
MAKING
1. In medium-size saucepan combine and heat water, vinegar, brown sugar, pickling spices and anise seeds to boil rapidly for 10 minutes such that the syrup measures about 1 cup and set aside.
2. Into 1-cup measure, drain syrup from cherries and add water if needed to make 1 cup.
3. In a medium-size saucepan into cornstarch blend 1 to 2 tablespoons of the syrup such that smooth.
4. Then stir in the remaining syrup and through strainer pour in brown-sugar syrup to remove spices. Let it cook with constant stirring such that the sauce thickens and boils for 3 minutes.
5. Stir in butter or margarine.
6. Into each cherry, stuff an almond, stir into hot sauce and heat just to boil.
SERVING
7. Serve hot with optional garnish.
1. In medium-size saucepan combine and heat water, vinegar, brown sugar, pickling spices and anise seeds to boil rapidly for 10 minutes such that the syrup measures about 1 cup and set aside.
2. Into 1-cup measure, drain syrup from cherries and add water if needed to make 1 cup.
3. In a medium-size saucepan into cornstarch blend 1 to 2 tablespoons of the syrup such that smooth.
4. Then stir in the remaining syrup and through strainer pour in brown-sugar syrup to remove spices. Let it cook with constant stirring such that the sauce thickens and boils for 3 minutes.
5. Stir in butter or margarine.
6. Into each cherry, stuff an almond, stir into hot sauce and heat just to boil.
SERVING
7. Serve hot with optional garnish.
Chef
