Cherry Sauce Recipe
The cherry sauce is a flavorful sauce prepped up with spices and meant to be served mainly over desserts like custards, puddings and ice cream. Prepared with red sour cherries and lemon juice along with corn syrup, the cherry sauce also has spices like cinnamon and cloves in it
Ingredients
| 2 1/2 cups canned pitted red sour cherries, not drained | ||
| Whole Cloves | 2 | |
| Cinnamon stick | 2 Inch | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cold water | 4 Teaspoon | |
| Corn syrup | 4 Teaspoon | |
| Butter | 4 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Red food coloring | 1/2 Teaspoon | |
Directions
Cook cherries, cloves and cinnamon 5 minutes in a covered saucepan.
Remove from heat and remove cloves and cinnamon.
Pour cooked cherries into Osterizer, add sugar, cornstarch, salt, water and corn syrup.
Cover and process at LIQUEFY until cherries are liquefied.
Pour into saucepan and bring to a rapid boil.
Cook 3 minutes, stirring constantly.
Remove from heat and add remaining ingredients.
Serve on ice cream, custards, puddings, dumplings, etc.
Remove from heat and remove cloves and cinnamon.
Pour cooked cherries into Osterizer, add sugar, cornstarch, salt, water and corn syrup.
Cover and process at LIQUEFY until cherries are liquefied.
Pour into saucepan and bring to a rapid boil.
Cook 3 minutes, stirring constantly.
Remove from heat and add remaining ingredients.
Serve on ice cream, custards, puddings, dumplings, etc.
Chef
