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Recipe of the Month Sauces and Marinades - Cherry Sherry Sauce

  • ½ cup sugar
  • 1 tablespoon cornstarch
  • ¾ cup orange juice
  • 2 (12-ounce) packages frozen sweet cherries (kept frozen)
  • 2 teaspoons freshly grated orange zest (optional)
  • ¼ cup dry sherry
  • Note: Except for the cherries, all ingredients should be at room temperature.

In a medium saucepan, stir together sugar and cornstarch until well blended; stir in orange juice. Cook over medium heat, stirring constantly, until thickened (like gravy). Stir in frozen cherries and orange zest. Bring to a boil and simmer over low heat for five minutes, stirring often. Remove from heat and stir in sherry; return to heat for 30 seconds. Remove from heat and cool to desired temperature.
Spoon over ice cream, pudding, custard, even stale cake. May be made ahead, stored in refrigerator, and served hot or cold.
Yield: 6 to 8 servings.
Submitted By: Lucille Harrison
Greene Farmers Co-op
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