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Cherry Sauce (For Meat)
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 003 00
CHERRY SAUCE (FOR MEAT)
Yield 100
Portion 3 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
69 cal
17 g
0g
0g
1 mg
6 mg
4 mg
Ingredient
Weight
Measure
Issue
CHERRIES,CANNED,RED,TART,WATER PACK,INCL LIQUIDS
6-1/2 lbs
3 qts
CORNSTARCH
4-1/2 oz
1 cup
SUGAR,GRANULATED
2-2/3 lbs
1 qts 2 cup
WATER
1 lbs
2 cup
RESERVED LIQUID
3-1/8 lbs
1 qts 2 cup
BUTTER
2 oz
1/4 cup 1/3 tbsp
FOOD COLOR,RED
1/8 oz
1/8 tsp
JUICE,LEMON
4-1/3 oz
1/2 cup
Method
1 Drain cherries; reserve juice for use in Step 3; reserve cherries for use in Step 4.
2 Combine cornstarch and sugar in mixer bowl; add water and stir until smooth.
3 Add water to reserved juice to make recipe amount. Bring to boil and add cornstarch-sugar mixture stirring constantly. Cook 10
minutes or until thick and clear. Remove from heat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Add cherries, butter or margarine, food coloring and lemon juice. Mix well.
5 Serve hot or cold. CCP: Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 3 Tablespoons |
| Calories: | 69 cal |
| Carbohydrates: | 17 g |
| Protein: | 0g |
| Fat: | 0g |
| Cholesterol: | 1 mg |
| Sodium: | 6 mg |
| Calcium: | 4 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHERRIES,CANNED,RED,TART,WATER PACK,INCL LIQUIDS | 6-1/2 lbs | 3 qts | |
| CORNSTARCH | 4-1/2 oz | 1 cup | |
| SUGAR,GRANULATED | 2-2/3 lbs | 1 qts 2 cup | |
| WATER | 1 lbs | 2 cup | |
| RESERVED LIQUID | 3-1/8 lbs | 1 qts 2 cup | |
| BUTTER | 2 oz | 1/4 cup 1/3 tbsp | |
| FOOD COLOR,RED | 1/8 oz | 1/8 tsp | |
| JUICE,LEMON | 4-1/3 oz | 1/2 cup |
| Method: | |
|
1 Drain cherries; reserve juice for use in Step 3; reserve cherries for use in Step 4. 2 Combine cornstarch and sugar in mixer bowl; add water and stir until smooth. 3 Add water to reserved juice to make recipe amount. Bring to boil and add cornstarch-sugar mixture stirring constantly. Cook 10 minutes or until thick and clear. Remove from heat. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Add cherries, butter or margarine, food coloring and lemon juice. Mix well. 5 Serve hot or cold. CCP: Hold for service at 140 F. or higher. |
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