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Cherry Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0069
Energy (kCal)10.16
Carbohydrates (g)2.4339
Total fats (g)0.0013
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook cherries in 1/2 cup of water in a medium saucepan over medium heat, till cherries are soft. Shoiuld take about 10 minutes. | 2. Cool the mixture slightly and puree in a food processor, and put through a fine strainer, back into the saucepan. | 3. Whisk together the remaining 1 tablespoon of water and cornstarch in a small bowl. Bring the cherry puree to a boil, whisk in the cornstarch mixture, and boil whisking constantly, until sauce thickens. Whisk in the the light corn syrup and the lemon juice to taste. Serve warm or cold. Cool before putting in the fridge. | 4. Reheat gently. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark cherry 2 cups pitted sweet - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    water 1 tablespoon 0.0 0.0 0.0 0.0
    cornstarch 1 teaspoon 10.16 2.4339 0.0069 0.0013
    corn syrup 3 -6 tablespoons 0.0 0.0 0.0 0.0
    lemon juice 2 -3 teaspoons 0.0 0.0 0.0 0.0

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



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