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Cherry Sauce (for meat) for 100


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Servings: 100 Portions (4 3/4 Quarts)
Portions: 3 Tablespoons Each

3 quart (6 lb 7 oz or 1-No. 10 can) cherries, canned, red sour, pitted
1 1/2 quart (2 lb 12 oz) sugar, granulated
3/4 tablespoon salt
1 cup (5 oz) cornstarch
1 quart water, cold
1/4 cup (2 oz) butter or margarine
1/2 cup juice, lemon

Add sugar and salt to cherries. Bring to a boil. Blend cornstarch and water to make a
smooth paste. Add paste to cherries, stirring constantly. Cook 5 to 7 minutes or until
thick and clear, stirring constantly. Remove from heat.

NOTE:
12 oz lemon A.P. (3 lemons) will yield 1/2 cup juice.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.