Cherry And Raisin Sauce Recipes

Steps:

• Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.

Steps:

• Use medium heat.
• In a heavy duty large sauce pan, mix sugar, cornstarch, and cloves and gradually stir in cherry liquid.
• Cook stirring constantly until mixture thickens.
• Thin with sherry.
• Add food coloring if desired.
• Serve hot over ham slices.

Steps:

• Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Steps:

• Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.

Steps:

• Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.
• Available at specialty foods stores, natural foods stores, and supermarkets