Kirschsosse (Cherry Sauce) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The wine-like flavor of cherry in a spicy sauce. Traditionally served with Dampfnudeln or Steamed Sweet Dumplings. Could go over any bread like dessert or cooled down as a jam. Recipe dates from the mid 1960's and comes from my grandmother's recipe box. Ingredients:
1 (16 ounce) can cherry pie filling |
2 whole cloves |
2 teaspoons cinnamon |
4 teaspoons sugar |
4 teaspoons cornstarch |
1/4 teaspoon salt |
3 1/2 tablespoons corn syrup |
4 teaspoons butter |
1 1/2 teaspoons lemon juice |
1 teaspoon almond extract |
Directions:
1. Simmer in a covered saucepan the cherry filling, cloves and cinnamon for 5 minutes.
2. Remove from the heat, remove the cloves and sieve mixture over another saucepan. Force cherries through and set aside the cherry mixture.
3. Mix together in a bowl the sugar, cornstarch, and salt. Mix until smooth.
4. Add 4 tsp cold water and the corn syrup. Mix until smooth.
5. Add sugar mixture to hot cherry mixture. Bring to a boil and boil for 3 minutes stiring gently.
6. Remove from heat and mix in remaining ingredients.
7. Serve hot.
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