Cherry Brandy Sauce Recipe

Cherry Brandy Sauce

Ingredients

sauce pan 1

  • 3lb dark sweet cherries (pitted, save pitts)
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 3/4 cups brandy
  • 2 dashes salt

sauce pan 2

  • pitts from above
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1/4 cup water
  • 1/4 cup brandy
  • 1 dash salt
  • 1/4 cup minute unsweetened tapioca

Directions

sauce pan 1
Step 1
Cook Cherries
In a medium size sauce pan, place all ingredients listed under "sauce pan 1". Bring to a boil, stirring frequently. Reduce to a simmer and simmer for 30 minutes, stirring occasionally. While this is simmering, move on to step 2 to get flavor out of the cherry pits
sauce pan 2
Step 2
In a small sauce pan, place all ingredients listed under "sauce pan 2". Bring to a boil, stirring frequently. Reduce to a simmer and simmer for 20 minutes, stirring occasionally.
sauce pan 1
Step 3
Cook sauces together as one
Once 20 minutes of simmering is done on pan , strain the liquid from sauce pan 2 into sauce pan 1 and discard the pits at this time.
Step 4
Minute Tapioca
Add 1 cup of minute tapioca. Simmer for another 5 minutes, stirring occasionally. Remove from heat and cool for 5 minutes before placing in Ball freezer jars, leaving the lid off until fully cooled. Refrigerate or freeze.

This is an easy and delicious sauce recipe. Don’t worry about the brandy, the alcohol is burned off. It’s just to give a little more ‘umph’ and flavor to the sauce. Use this over ice cream. Or, cool and use as a cake filling, topping for cheesecake, mixed with yogurt or use as a jam.

 

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