Cherry jubilee sauce
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | WATER & RESERVED JUICE |
| ¾ | cup | STARCH EDIBLE CORN |
| 1¾ | pounds | SUGAR; GRANULATED 10 LB |
| 1 | teaspoon | SALT TABLE 5LB |
Directions
3 tb -
13½ lb -
1. DRAIN CHERRIES; SET ASIDE FOR USE IN STEP 5. MEASURE CHERRY JUICE; ADD ENOUGH WATER TO MAKE 1 GAL. 2. COMBINE CORNSTARCH, SALT, AND SUGAR, ADD LIQUID; MIX WELL.
3. COOK OVER MEDIUM HEAT UNTIL MIXTURE COMES TO A BOIL.
4. REDUCE HEAT; CONTINUE COOKING SLOWLY, STIRRING OCCASIONALLY UNTIL SAUCE IS THICK AND CLEAR.
5. REMOVE FROM HEAT; ADD BRANDY FLAVORING AND CHERRIES.
6. 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.
Recipe Number: K01400
SERVING SIZE: ¼ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .