Cherry Brandy Sauce
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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 | |
 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 | |
 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 | |
 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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