Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Cherry Jubilee Sauce for 100


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




Servings: 6 1/4 Quarts
Portions: 1/4 cup each

1 1/2 gallon (13 lb 8 oz or 2-No. 10 can) cherries, dark, sweet, pitted
1 gallon reserved juice plus water
3/4 cup (4 oz) cornstarch
1 teaspoon salt
1 quart (1 lb 12 oz) sugar, granulated
3 tablespoon brandy, flavoring

Drain cherries; set aside. Measure cherry juice; add enough water to make 1 gallon Combine cornstarch, salt, and sugar. Add liquid; mix well. Cook over medium heat until mixture comes to a boil. Reduce heat; continue cooking slowly, stirring occasionally until sauce is thick and clear. Remove from heat, add brandy flavoring and cherries. Serve warm or cold.

NOTE:
Sauce may be served warm over vanilla ice cream or cold over vanilla pudding or white or yellow cake squares.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.