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06-04-2008, 06:06 PM
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they really aren't interchangeable -
what is the recipe? I may have one similar you can use that calls for the dry PS - you're welcomed     
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06-05-2008, 09:19 PM
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I made one from my book called Danish Cherry Sauce.
It had corn syrup, almond extract, water, cherries and cinnamon sticks. It smelled really good and best of all it was easy. First time I ever canned and all of my jars sealed. I was so happy. They are very very sour cherries. Thank you guys for the tips and the great recipes. If I pick anymore cherries Im gonna make Mama's cherry jelly.
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06-10-2008, 12:04 AM
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Jon's Dad called today. He had one of his jars of cherry sauce.
I have made that man alot of different things over the past ten years and have never seen him love anything like he did that sauce. He really loved it. So much so he plans to put out a couple of cherry trees at his place.
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06-10-2008, 05:15 PM
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Way to go JG, you out-did yourself!!!
Sounds like you have one exceptional Pa-In-Law! Cathy
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06-29-2008, 05:55 PM
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I created a little monster with that sauce.
He didnt like his sauce made with the sweet cherries as well as the sour so he plans to order two of the sour trees instead of the sweet. I would prefer the sweet. They are many more things you can do with them. You cannot wash and eat the sour ones like the sweet. About all the sour are good for is canning. Im def gonna have to order myself a cherry pitter. I see lots of that freakin sauce in my future. His bother had a cherry pitter that was about 100 years old. His wifes grandfather had made it. It pitted two at a time and was neat as heck.
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