Name: Cherry Jubilee Sauce
Ingredients: 1 ga WATER & RESERVED JUICE; 3/4 c STARCH EDIBLE CORN; 1 3/4 lb SUGAR; GRANULATED 10 LB; 1 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1	ga	WATER & RESERVED JUICE
3/4	c	STARCH EDIBLE CORN
1 3/4	lb	SUGAR; GRANULATED 10 LB
1	ts	SALT TABLE 5LB

INSTRUCTIONS

3 tb -
13 1/2 lb -
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: 1/4 CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”