Cherry Sauce
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 366. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 tablespoons brown sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- a dash ground cloves
- 1 cup apple juice
- 1 tablespoon vinegar
- a few drops red food coloring (optional)
Instructions
- In a medium saucepan combine 3 tablespoons brown sugar, 4 teaspoons cornstarch, 1/4 teaspoon ground cinnamon, and a dash ground cloves. Stir in 1 cup apple juice, 1 tablespoon vinegar, and, if desired, a few drops red food coloring.
- Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Stir in one 16-ounce can pitted tart cherries (water pack), drained. Heat through. Serve warm with ham, pork, or poultry.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Roast Duck breast with a cherry sauce, dauphinoise potatoes, cauliflower cheese, broccoli, peas & beans (47953415966).jpg" by CharmaineZoe's Marvelous Melange from England; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Roast_Duck_breast_with_a_cherry_sauce,_dauphinoise_potatoes,_cauliflower_cheese,_broccoli,_peas_%26_beans_(47953415966).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.