Sauce Cherry Sauce for Ham

Sauce Cherry for Baked Ham

Simple Cherry Sauce for Baked Ham

In a saucepan, stir together...
1 Can Cherry Pie Filling
Nutmeg to taste [Fresh ground is best]
Filtered water or apple juice [Amount varies according to desired thickness of sauce]

Heat over low heat, stirring constantly until mixture begins to boil
Remove from heat, and add...
1 tbsp butter

Serve warm with ham.

This recipe can be made with canned cherries which have been sweetened and thickened with cornstarch.

Sauce -- Cranberry Orange Relish Ocean Spray

Sauces  --  Cranberry Orange Relish  [Ocean Spray Package]

Ingredients

1. 2 cups cranberries ( fresh or frozen, 1 12oz bag is also enough)
2. 1 medium oranges, quartered ( ends removed)
3. 3/4-1 cup sugar ( or eqivalent artificial sweetener)

Directions

1. Slice unpeeled orange into eighths and remove any seeds. Place half of the 
2. cranberries and half of the orange in food processor. Pulse until evenly chopped.
3.  Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in 
4. sugar to taste and store in refrigerator of freezer.
5. You can also use a food grinder for the food processor step. The grinder is my 
6. preferred method, becaue that's how my Mom made it so many many years ago.

  I  prefer to use 1 orange with half of the peel removed.  Cuts down on the acidity.

 I add one chopped apple.

  Sugar should be added to taste.   I usually use the 3/4 cup rather than a full cup

as it can be very sweet.

Sauce -- Cranberry Sauce [Alton Brown]

Sauce -- Cranberry Sauce  

                              Food Network   Alton Brown

Ingredients

• 1/4 cup freshly squeezed orange juice
• 1/4 cup 100 percent cranberry juice, not cocktail
• 1 cup honey
• 1 pound fresh cranberries, approximately 4 cups

Directions

Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

Sauce--French Cream Tooey's Favorite

French Cream–Goes great on plain cake or vanilla ice cream
Page 219 of Betty Crocker, lower right hand corner.
To make a thick dessert sauce -- Make Cornstarch Custard with only 1 tbsp. conrstarch. Call it French Cream.
Cornstarch Custard.
Mix together in suacepan. . .
1/4 c. Sugar
2 tbsp. cornstarch (See note above if making just the sauce.)
1/4 tsp salt
1 egg or 2 egg yolks.
Stir in gradually..
2 cups milk
Cook over low heat, stirring until mixture boils. Boil 1 min. Blend in . . .
1 tbsp. butter, if desired
1 1/2 tsp vanilla.
Chill. Serve in sherbet glasses.
To make a chocolate pudding. Follow above recipe except use 1/4 cup more sugar and add with the sugar 2 sq. unsweetend chocolate, shaved. Serve with cream.

Sauce--Chocolate--Beaucoup

Sauce Chocolate– Beaucoup GMZ’s Father VCT --  Updated
1/4 C Sugar
1 T Cocoa
½ C Milk–may be too much. Cut to 1/4 C or less and add if needed
2 T Butter
1 ½ t Vanilla
Blend sugar cocoa with spoon being sure to mash out any cocoa lumps. Slowly blend in milk, stirring as you pour, to make thin mixture. Put over heat and cook, stirring constantly, until a full, bubble boil occurs. Boil about a minute maybe. Remove from heat and add butter and vanilla. Can serve immediately over ice cream or put in jar and keep in refrigerator, warming in microwave for only seconds.
Recipe may be doubled. Very rich.

Updated notes:
I've since adapted to this format--
Small batch
2 T Cocoa  (I use Penzey's High Fat Cocoa)
4  T Sugar  up to 5 or 6
4 T Butter

Over low heat, place pan on burner. put in cocoa and butter and as butter melts add sugar.  Stir constantly.  Once sugar and butter melts and cocoa blends, watch it closely and watch it boil slowly. When it reaches a good boil, pour in some half & Half about fourth to half cup.  Stirring constantly.  When boiling fully, time for 1 minute, stirring fully all the while.  Remove from heat and add about 1 Tablespoon of double strength Madagascar vanilla.  Stir and serve over vanilla ice cream.

I've tried cake, cookies, etc., to accompany but they take away from the sauce.  06/0402013