 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
I go sweet and tart cherry picking in Door County every year - sometimes I never know what to do with all the cherries. This recipe is wonderful. Ingredients:
24 cups sweet cherries (pitted, washed) |
1 cup sugar |
1 cup water |
1/2 cup cornstarch |
1/4 cup tapioca |
1 tablespoon water |
1 pinch salt |
1 1/2 cups lemon juice |
1/2 teaspoon lemon rind (grated) |
Directions:
1. Put cherries in stock pot with sugar and water simmer until sugar is dissolved.
2. Use a slotted sppon, remove cherries and set aside.
3. Bring the juice to a boil, dissolve cornstarch in 1 Tbls water and stir into boiling juice stirring as sauce thickens. Add tapioca.
4. Add salt, lemon juice, and rind for 10 minutes or until thick.
5. Return cherries to syrup and cook for 5 minutes.
6. Can be stored in frig for up to 2 weeks.
7. I freeze using foodsaver - just get air out and seal the bag without the suction option.
8. Makes approx 16 cups of sauce.
|
|