Serve with warm cherry sauce.
Now make the cherry sauce. Place the cherries
o 30 minutes.
For Dried Cherry Compote, heat 1 tablespoon of
east 5 hours.
Sour Cherry Sauce: Combine cherries and 2 cups
erving, combine red wine with dried cherries in a saucepan over
n platter with bowl of Cherry Sauce in the center.
Garnish
Cherry Sauce: Using a large pot combine
FOR THE MEATBALLS: Prepare sauce and set aside.
Mix meat ingredients well and shape into 3 dozen small balls. Brown slowly in skillet without added fat. Drain well, add to sauce and simmer gently about 10 minutes. Serve hot with cocktail picks.
FOR THE CHERRY SAUCE: Drain cherries from a 1 pound can or from a 1 pound jar and put syrup in large saucepan. Add remaining ingredients and mix well. Cut cherries in half and add to mixture. Cook, stirring, until clear and slightly thickened.
Woman's Day.
-in cubes.
MAKE CHERRY SAUCE: combine brown sugar, cornstarch and
pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing
Transfer to a plate.
SAUCE: Bring cherries, sugar, cranberry juice
Preparing Bing Cherry Sauce:
Drain juice from cherries.<
tir until sugar melts and sauce thickens, about 5 minutes. Let
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
inutes while you prepare the sauce.
Sauce: Whisk the liquid from
ver medium heat; slowly add cherry/sugar mix. Heat through over
hipped cream. Fold in the cherry puree then divide 3/4
minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and
he chicken with the soy sauce.
Place a slice of
ff excess.
Mix the sauce ingredients in a bowl and
ntil smooth. Add the soy sauce, brown sugar, honey, lemon juice