Frank's Recipes! Cherry Sauce for 100

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Cherry Sauce for 100

Servings: 100 Portions (1 1/4 Gallons)
Portions: 3 Tablespoons Each

3 quart (6 lb 7 oz or 1-No. 10 can) cherries, canned, red tart, sour, pitted
2 1/4 quart juice, cherry plus water
2 1/4 cups (1 lb) sugar, granulated
1 1/8 (5 oz) cornstarch
1 teaspoon salt
1 cup water, cold
1/2 cup (4 oz) butter or margarine
1 teaspoon almond flavoring
1 teaspoon food coloring, red (optional)

Drain cherries; reserve juice; set aside. Chop cherries; set aside. Combine sugar,
cornstarch, and salt. Add 1 cup cold water; stir until smooth. Bring juice and water to
a boil. Add mixture to boiling juice, stirring constantly. Cook until thick and clear,
about 5 minutes; remove from heat. Carefully fold cherries, butter or margarine, almond
flavoring, and food coloring into mixture.

NOTE:
Sauce may be served over ice cream, puddings, or plain cake squares.