Recipe - Cherry Jubilee Sauce

1 ga WATER & RESERVED JUICE
3 tablespoon
13 One half pound
Three fourths cup STARCH EDIBLE CORN
1 Three fourths pound SUGAR; GRANULATED 10 LB
1 teaspoon SALT TABLE 5LB

1. DRAIN CHERRIES; SET ASIDE FOR USE IN STEP 5. MEASURE CHERRY JUICE;
ADD ENOUGH WATER TO MAKE 1 GAL.

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.

NOTE: SAUCE MAY BE SERVED WARM OVER VANILLA ICE CREAM OR COLD OVER VANILLA
PUDDING OR WHITE OR YELLOW CAKE SQUARES.

Recipe Number: K01400

SERVING SIZE: One fourth CUP (2

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.