Cherry Jubilee Sauce K.Desserts (Sauces and Toppings) No.014
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|Yield: 100 Portions Each Portion: 1/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cherries | 13LB 8OZ| 1.50 Gal | 1. Drain cherries; set aside for |
|Reserved Stock | | 1.00 Gal | use in Step 5. Measure cherry |
| | | | juice; add enough water to |
| | | | make 1 gal. |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 4OZ| 0.75 Cup | 2. Combine cornstarch, salt, and |
|Salt | | 1.00 Tspn| sugar. Add liquid; mix well. |
|Sugar, Extra Fine Gr| 1LB 12OZ| 1.00 Qrt | 3. Cook over medium heat until |
|anulated | | | mixture comes to a boil. |
| | | | 4. Reduce heat; continue cooking |
| | | | slowly, stirring occasionally |
| | | | until sauce is thick and |
| | | | clear. |
|--------------------|----------|----------|-----------------------------------|
|Brandy Flavoring | | 3.00 Tbsp| 5. Remove from heat; add brandy |
| | | | flavoring and cherries. |
| | | | 6. Serve warm or cold. |
|--------------------|----------|----------|-----------------------------------|
|Lemon Juice | | 1.50 Tspn| |
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NOTE: 1. Sauce may be served warm over vanilla ice cream or cold
over vanilla pudding or white or yellow cake squares.