Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Cherry Sauce

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.

Continue to:

• prev: Cheesy Vegetable Spread
• Index
• next: Cherry Soup

Related Recipes:

• Curried Almonds
• Greek Onion Soup
• Cheddar Cheese Biscuits
• Chicken & Banana Egg Roll Appetizer
• Kulikuli (Peanut Balls)
• Contemplating Cape Cod Clam Dip