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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Cherry Sauce |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
17 oz Dark sweet cherries, undr-
Ained (pitted or unpitted) 1 T Cornstarch
1 1/2 t Lemon juice
1 t Grated lemon peel
1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic casserole. Set cherries aside. Blend cornstarch into cherry juice until smooth.
2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and clear. Stir occasionally.
3. Add cherries, lemon juice and lemon peel to thickened cherry juice. Stir to combine.
4. Heat, uncovered, in Microwave Oven 1 minute or until sauce bubbles and cherries are hot.
5. Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may be made from canned blue- berries, strawberries, raspberries, pineapple or diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a heat-resistant, non-metallic spoon is not available brandy may be heated in any heat-resistant, non-metallic vessel and transferred to a long-handled ladle before igniting.
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