How to Make Black Forest Sauce
Sterilize half a dozen 250ml/8 oz mason jars., Pit the cherries., Add the chopped cherries to the preserving pot., Place on high heat., Add the liquid pectin and cherry brandy (if using)., Transfer to the hot, sterilized jars., Store in a dry and...
Step-by-Step Guide
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Step 1: Sterilize half a dozen 250ml/8 oz mason jars.
Boil the snap lids for 5 minutes or according to instructions accompanying the brand you're using.
Leave the lids sitting in hot water while you make the sauce., Chop roughly., Add the cocoa powder, sugar and lemon juice as well., Bring to the boil.
Stir constantly for 1 minute.
Remove from the heat., Mix to combine well but stir slowly, to stop the fruit from bobbing up.
If there is foam, skim it off. , Leave space at the top.
Seal with the snap lids (which should seal by popping down).
Label and date., Use as needed.
This sauce goes well over ice cream, dessert pies and chocolate baked goods. -
Step 2: Pit the cherries.
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Step 3: Add the chopped cherries to the preserving pot.
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Step 4: Place on high heat.
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Step 5: Add the liquid pectin and cherry brandy (if using).
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Step 6: Transfer to the hot
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Step 7: sterilized jars.
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Step 8: Store in a dry and cool place.
Detailed Guide
Boil the snap lids for 5 minutes or according to instructions accompanying the brand you're using.
Leave the lids sitting in hot water while you make the sauce., Chop roughly., Add the cocoa powder, sugar and lemon juice as well., Bring to the boil.
Stir constantly for 1 minute.
Remove from the heat., Mix to combine well but stir slowly, to stop the fruit from bobbing up.
If there is foam, skim it off. , Leave space at the top.
Seal with the snap lids (which should seal by popping down).
Label and date., Use as needed.
This sauce goes well over ice cream, dessert pies and chocolate baked goods.
About the Author
Ronald Lee
Writer and educator with a focus on practical pet care knowledge.
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