Recipe#475

Servings: YIELD: 100 Portions (1 1/4 Gallons)
Portions: 3 Tablespoons Each
Pan Size:
Temperature:

INGREDIENTS

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

INSTRUCTIONS

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