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Balaton Cherry Sauce Recipe

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This recipe for Balaton Cherry Sauce is from The Sebold Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons of sugar
1 1/2 teaspoons of cornstarch
1/4 cup cherry juice
1/2 teaspoon cinnamon
3 cups pitted fresh Balaton™ cherries or 1 pound frozen (pureed and strained)
1/2 teaspoon lemon zest
1 tablespoon of cognac (optional)
Directions:
Directions:
Whisk sugar and cornstarch in a non-reactive saucepan. Add juice, cinnamon and cognac, whisk. Stir in cherries, cook over medium heat until it boils and thickens, about 5 min. Remove from the heat and add lemon zest. Drizzle on cherry pie, chocolate cake, ice cream or brownies, yum!
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
We process 75-100 Tons of cherries at Bel Lago a year for wine. The Balaton™ was brought into the country by one of the owners, Dr. Amy Iezzoni via Michigan State University. They are one of the best tasting Tart Cherries in the World! We love them.

 

 

 

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