Guest guest Posted June 6, 2000 Report Share Posted June 6, 2000 * Exported from MasterCook * Brandied Cherry Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c frozen pitted dark sweet cherries -- thawed 2 tbsps orange juice 1/2 c water 1/4 c sugar 2 tbsps brandy 1 tsp cornstarch 1 tbsp water Combine cherries and orange juice in a blender or food processor; cover and process until smooth. Strain in a sieve over a bowl; discard pulp. Combine 1/2 cup water, sugar and brandy in a saucepan. Place over medium-high heat; cook until sugar dissolves, stirring constantly. Add cherry puree; stir well. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in 1 tbsp water; stir into cherry mixture. Bring to a boil; cook 1 minute or until slightly thick. Serve warm over steamed pudding. Serving size: 1 tbsp Source: " Best of Cooking Light Holiday's 1997 " Yield: " 1 1/2 c " - - - - - - - - - - - - - - - - - - - Per serving: 286 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 56g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Quote Link to comment Share on other sites More sharing options...
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