Food recipes
Cherry Sauce
Cherry Sauce Ingredients: cherries, sweet, raw orange juice, raw water, bottled, generic sugars, granulated cherries, sweet, raw cornstarch water, bottled, generic Directions: In a blender or food processor, combine c...
Cherry Sauce
Ingredients:
cherries, sweet, raw
orange juice, raw
water, bottled, generic
sugars, granulated
cherries, sweet, raw
cornstarch
water, bottled, generic
Directions:
In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp.
(I usually don't do this step, however,).
In a saucepan, combine 1/2 cup water, sugar & brandy (if using).
Place over medium-high heat & cook until sugar dissolves, stirring constantly.
Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
Serve warm over pudding, pound cake, ice cream, whatever.
Ingredients:
cherries, sweet, raw
orange juice, raw
water, bottled, generic
sugars, granulated
cherries, sweet, raw
cornstarch
water, bottled, generic
Directions:
In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp.
(I usually don't do this step, however,).
In a saucepan, combine 1/2 cup water, sugar & brandy (if using).
Place over medium-high heat & cook until sugar dissolves, stirring constantly.
Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
Serve warm over pudding, pound cake, ice cream, whatever.