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Guinettes Cherry Sauce
Preparation info
2 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
1 pound 2 ounces 510 g
Method
- Reserving the syrup, strain the cherries, using the back of a spoon to gently press out as much liquid as possible. Measure the syrup and add simple syrup to make a total of
1 cup 240 ml