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Cherry Almond Sauce

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Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Mixed pickling spices 2 Teaspoon
  Anise seeds 1⁄8 Teaspoon
  Maraschino cherries 1 Pound (1 Jar)
  Cornstarch 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Whole blanched almonds 5 Ounce (1 Can)
Directions

MAKING
1. In medium-size saucepan combine and heat water, vinegar, brown sugar, pickling spices and anise seeds to boil rapidly for 10 minutes such that the syrup measures about 1 cup and set aside.
2. Into 1-cup measure, drain syrup from cherries and add water if needed to make 1 cup.
3. In a medium-size saucepan into cornstarch blend 1 to 2 tablespoons of the syrup such that smooth.
4. Then stir in the remaining syrup and through strainer pour in brown-sugar syrup to remove spices. Let it cook with constant stirring such that the sauce thickens and boils for 3 minutes.
5. Stir in butter or margarine.
6. Into each cherry, stuff an almond, stir into hot sauce and heat just to boil.

SERVING
7. Serve hot with optional garnish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Method: 
Boiled
Dish: 
Sauce
Interest: 
Holiday, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Cherry
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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