Cherry Sauce K.Desserts (Sauces and Toppings) No.004
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|Yield: 100 Portions Each Portion: 3 Tablespoons|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cherries | 6LB 7OZ| 3.00 Qrt | 1. Drain cherries;reserve juice |
| | | | for use in Step 2. Chop |
| | | | cherries;set aside for use in |
| | | | Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | | 2. Add water to reserved juice |
|Cherry Juice | | | to make 2 1/2 qt. Bring to a |
| | | | boil. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 1LB | 2.25 Cup | 3. Combine sugar, starch, and |
|anulated | | | salt in mixer bowl; mix at low |
|Starch, Pregelatiniz| 5OZ| 1.13 Cup | speed until well blended. |
|ed | | | DO NOT WHIP. |
|Salt | | 1.00 Tspn| 4. Add boiling juice to dry |
| | | | mixture blending at low speed. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 4OZ| 0.50 Cup | 5. Carefully fold cherries, |
|Almond Paste | | 1.00 Tspn| butter or margarine, almond |
|Food Coloring, Red | | 1.00 Tspn| flavoring, and food coloring |
| | | | into mixture. |
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NOTE: 1. In Step 3, 5oz (1 cup) cornstarch may be used for pregela-
tinized starch. Combine sugar, cornstarch, and salt.Add 1cup
cold water; stir until smooth. (continued on note 2)
2. Note 1 continued: Decrease water and reserved juice to
2 1/4 qt; bring to a boil. Add mixture to boiling juice;
stirring constantly. (Continued on Note 3)
3. Note 2 continued: Cook until thick and clear, about 5 min.;
remove from heat; proceed with Step 5.
4. Sauce may be served over ice cream, puddings, or plain
cake squares.