Cherry Liqueur Sauce: Difference between revisions
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* 7 c. pie (sour/tart) cherries, washed and pitted | * 7 c. pie (sour/tart) cherries, washed and pitted | ||
* 1 c. granulated sugar | * 1 c. granulated sugar | ||
* 2 T. cornstarch | * 2 T. cornstarch (~30 g) | ||
* ¼ t. salt | * ¼ t. salt | ||
* 2 tsp. vanilla extract | * 2 tsp. vanilla extract | ||
| Line 25: | Line 25: | ||
== Notes == | == Notes == | ||
* next time try 50% more cornstarch | * next time try 50% more cornstarch | ||
== Nutrition Information == | |||
With sweet cherries, per jar: 310 cal, 60 g carb, 3 g fiber, 1 g protein, 0 g fat | |||
With sweet cherries and fake sugar, per jar: 200 cal, 31 g carb, 3 g fiber, 1 g protein, 0 g fat | |||
[[Category:Sauces]] [[Category:Desserts]] | [[Category:Sauces]] [[Category:Desserts]] | ||
Latest revision as of 06:34, 20 July 2016
Source: Jon and Diann Dubovsky
Yield: approx. 7 cups
Rating: 3 of 5 - simple, good; one-day lead
Ingredients
- 7 c. pie (sour/tart) cherries, washed and pitted
- 1 c. granulated sugar
- 2 T. cornstarch (~30 g)
- ¼ t. salt
- 2 tsp. vanilla extract
- 2 tsp. almond extract
- 1 c. black currant vodka (Absolut Kurant)
Directions
- Mix sugar, cornstarch, and salt.
- In a sauce pan, combine the liquid ingredients. Add the sugar mixture and stir.
- Heat over medium heat, stirring occasionally until fully dissolved.
- Add cherries and increase heat to medium-high; bring mixture to simmer for about ten minutes.
- Cover and remove from heat.
- Follow normal canning steps, filling seven 1-cup jars. Process the jars for 15 minutes in boiling water.
- Once jars are cool (overnight), shelve or remove to refrigerator.
Notes
- next time try 50% more cornstarch
Nutrition Information
With sweet cherries, per jar: 310 cal, 60 g carb, 3 g fiber, 1 g protein, 0 g fat With sweet cherries and fake sugar, per jar: 200 cal, 31 g carb, 3 g fiber, 1 g protein, 0 g fat