Ground Cherry Sauce

Recipe View 2 mins In a medium saucepan, combine water, sugar (or Splenda), vanilla extract, cinnamon, nutmeg, and cloves. (2 minutes)

Recipe View 5 mins Bring the mixture to a boil over medium-high heat, stirring until sugar is dissolved. (5 minutes)

Recipe View 1 mins Add the husked ground cherries to the saucepan. (1 minute)

Recipe View 25 mins Reduce the heat to low and simmer gently until the ground cherries become translucent and the sauce thickens slightly. Stir occasionally to prevent sticking. (20-25 minutes)

Recipe View 0 mins Remove from heat. At this point, you can either freeze the sauce in resealable freezer bags or process it in a boiling water bath for longer storage.

Recipe View 0 mins For freezing: Allow the sauce to cool slightly before pouring into freezer bags, leaving some headspace for expansion. Seal and freeze for up to 6 months.

Recipe View 0 mins For canning: Ladle the hot sauce into sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, place sterilized lids on top, and screw on the bands finger-tight.

Recipe View 15 mins Process the jars in a boiling water bath for 15 minutes. After processing, turn off the heat, remove the lid, and let the jars sit in the water for 5 minutes before removing them to cool completely on a towel-lined surface. Check for proper sealing before storing.