Sweet Cherry Sauce

1. 1

   Put cherries in stock pot with sugar and water simmer until sugar is dissolved.

2. 2

   Use a slotted sppon, remove cherries and set aside.

3. 3

   Bring the juice to a boil, dissolve cornstarch in 1 Tbls water and stir into boiling juice stirring as sauce thickens. Add tapioca.

4. 4

   Add salt, lemon juice, and rind for 10 minutes or until thick.

5. 5

   Return cherries to syrup and cook for 5 minutes.

6. 6

   Can be stored in frig for up to 2 weeks.

7. 7

   I freeze using foodsaver - just get air out and seal the bag without the suction option.

8. 8

   Makes approx 16 cups of sauce.

No additional tips available.