2 pounds IQF cherries
8 ounces Granulated sugar
1/2 ounce Corn or potato starch
1 fluid ounce Water
1/4 teaspoon Almond extract
Yield: 2 1/2 pounds
1. Defrost the cherries retaining their juices. Drain and add water to the juice to obtain a total of 8 fluid ounces (240 milliliters).
2. In a non-reactive saucepan bring the juice and sugar to a boil.
3. Combine the corn or potato starch and 1 fluid ounce (30 milliners) of water and pour into the boiling juice. Whisk until thickened.
4. Remove from heat; fold in the cherries and almond extract. Cool before using.
5. Yield: 2 lb. 8 oz.
8 ounces Granulated sugar
1/2 ounce Corn or potato starch
1 fluid ounce Water
1/4 teaspoon Almond extract
Yield: 2 1/2 pounds
1. Defrost the cherries retaining their juices. Drain and add water to the juice to obtain a total of 8 fluid ounces (240 milliliters).
2. In a non-reactive saucepan bring the juice and sugar to a boil.
3. Combine the corn or potato starch and 1 fluid ounce (30 milliners) of water and pour into the boiling juice. Whisk until thickened.
4. Remove from heat; fold in the cherries and almond extract. Cool before using.
5. Yield: 2 lb. 8 oz.
