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Danish Cherry Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.6078
Energy (kCal)2565.1619
Carbohydrates (g)662.0732
Total fats (g)4.5938
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and pit cherries (if you don't have a pitter, a sturdy straw works). | 2. In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup. | 3. Over medium high heat bring to a boil, stirring often to prevent scorching. | 4. Reduce heat to a simmer and add cherries. | 5. Simmer for 5 minutes. | 6. Remove cinnamon sticks. | 7. Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space. | 8. Wipe rims and adjust 2 piece caps. | 9. Process 10 minutes in a boiling water canner. | 10. **To thicken sauce for serving, combine 1 T cornstarch and 2 T's water in a medium saucepan. | 11. Whisk well to remove any lumps. | 12. Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry 3 lbs pitted unpitted 680.3894 165.7428 13.6078 4.0823
    white sugar 1 1/2 cups 1161.0 299.94 0.0 0.0
    cinnamon 3 - - - -
    almond extract 1 1/2 1/2 - - - -
    cold water 1 cup 0.0 0.0 0.0 0.0
    corn syrup 3/4 cup 723.7725 196.3904 0.0 0.5115

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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