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Cherry Jubilee Sauce
Source: U.S. Department of Defence

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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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Cherry Jubilee Sauce

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.

https://theodora.com/recipies/desserts_sauces_and_toppings/cherry_jubilee_sauce.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence