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CAROLINE'S RUBY RED ICE CREAM SAUCE
I found this in an old beauty shop magazine years ago, and I knew it was for me! I adapted some proportions to our tastes and it sure proved a hit with my hubby and with friends.
Yields 3-4 pints
Prep.Time: 45 minutes
1 can Tart Red Cherries (16-oz.) -- undrained
2 bags Cranberries (12-oz. ea.) -- thawed if frozen
2 packages Frozen Raspberries (10-oz. ea.) -- thawed
1 cup Sugar
1 1/4 cups Light Corn syrup
1/2 cup Orange Juice
1 Miniature Grand Marnier, optional
French Vanilla Ice Cream (Also can be served over pound cake or shortcakes.)

Drain cherry juice into a large non-stick saucepan; set cherries aside. Add remaining ingredients except Grand Marnier (and not the ice cream of course!) to the pan; mix well. Bring slowly to a boil; cook, stirring frequently over medium-high heat 8-10 minutes or until cranberrries have popped and mixture is slightly thickened. Allow mixture to cool 10-15 minutes. In a blender or food processor, puree mixture, in batches if needed. (At this point, mixture can be strained through a sieve if desired.) Place mixture in a large bowl or return to saucepan. Stir in cherries and Grand Marnier if using. Pour into sterilized pint jars; cover and seal. Refrigerate until ready to use. Serve chilled or slightly warmed, over ice cream. Makes 3-4 pints.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved