Recipe#497

Servings: YIELD: 6 1/4 Quarts
Portions: 1/4 cup each
Pan Size:
Temperature:

INGREDIENTS

1 1/2 gal. (13 lb 8 oz or 2-No. 10 cn) cherries, dark, sweet, pitted
1 gal. reserved juice plus water
3/4 cup (4 oz) cornstarch
1 tsp. salt
1 qt. (1 lb 12 oz) sugar, granulated
3 tbsp. brandy, flavoring

INSTRUCTIONS

Drain cherries; set aside. Measure cherry juice; add enough water to make 1 gal. 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.