Cherry Sauce
Recipe No. 486 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 486 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Cherries, sour — 3 No. 10 cans
- Water — as needed
- Cornstarch — 6 ounces (⅓ mess kit cup)
- Sugar, granulated — 1½ pounds (1 mess kit cup)
- Salt — ⅛ ounce (¼ mess kit spoon)
- Water — ½ pint (⅓ mess kit cup)
- Butter — ¼ pound (8 mess kit spoons)
- Lemon juice — ½ ounce (1 mess kit spoon)
Directions
Key ingredients
- Drain cherries. Add water to juice, if necessary, to make 3¾ quarts (3¾ No. 56 dippers) liquid.
- Mix cornstarch, sugar and salt together; add water and stir until smooth.
- Heat cherry juice to boiling point; add cornstarch mixture slowly, stirring constantly.
- Heat to boiling point; boil 5 minutes or until clear and thick, stirring constantly. Remove from heat.
- Add butter and lemon juice; mix well.
- Serve hot or cold.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Cherries, sour — 3 cups Water — to taste Cornstarch — ½ oz Sugar, granulated — 2 oz Salt — a pinch Water — 1¼ tbsp Butter — about 2 tsp Lemon juice — a pinch
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 486, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.