Source: U.S. Department of Defence
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Cherry Jubilee Sauce
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 DESSERTS (SAUCES AND TOPPINGS) No.K 006 00
CHERRY JUBILEE SAUCE
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
86 cal
22 g
0g
0g
0 mg
25 mg
6 mg
Ingredient
Weight
Measure
Issue
CHERRIES,CANNED,DARK,SWEET,PITTED,INCL LIQUIDS
13-3/8 lbs
1 gal 2 qts
CORNSTARCH
3-3/8 oz
3/4 cup
SALT
1/4 oz
1/8 tsp
SUGAR,GRANULATED
1-3/4 lbs
1 qts
FLAVORING,BRANDY
1-3/8 oz
3 tbsp
Method
1
Drain cherries; set aside for use in Step 5. Take cherry juice and add water to equal 1 gallon per 100 portions.
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.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 86 cal |
| Carbohydrates: | 22 g |
| Protein: | 0g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 25 mg |
| Calcium: | 6 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHERRIES,CANNED,DARK,SWEET,PITTED,INCL LIQUIDS | 13-3/8 lbs | 1 gal 2 qts | |
| CORNSTARCH | 3-3/8 oz | 3/4 cup | |
| SALT | 1/4 oz | 1/8 tsp | |
| SUGAR,GRANULATED | 1-3/4 lbs | 1 qts | |
| FLAVORING,BRANDY | 1-3/8 oz | 3 tbsp |
| Method: | |
|
1 Drain cherries; set aside for use in Step 5. Take cherry juice and add water to equal 1 gallon per 100 portions. 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence