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, .

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