A straightforward, tasty Mexican soup is made with mayocoba beans, Roma tomatoes, serrano chiles, roast chicken breast, and cilantro.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 1 cup water
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 cups ground cherries, husked
Instructions
- Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
- Ground Cherries, also called Cape Gooseberries, are cultivated in tropical regions such as Hawaii, Australia, New Zealand, South Africa, India, and China, and also grow wild in many areas of the continental United States.
Reviews
Ground cloves. Ground nutmeg. Ground cherries. Strange but whatever, I used a blender to grind them……. Uh huh. No, never heard of cape gooseberries, and this website is so terrible on mobile I only saw the little after note hours later by accident. One step recipe consisting of many steps and not enough information.
I did make changes, used regular cherries – half tart, half sweet dark – next time [and there will be a ‘next time’ – I might use a little less sugar, but it was delicious! Thanks!
This recipe is perfect. Our Cherry tree had a bumper crop this year. Made this, added the lemon juice as one reviewer suggested and put it over Vanilla Bean ice cream on a super hot day here. Wonderful! Just right, love it. Next will be using it as a glaze on some steaks on the grill.
I used the sauce as a ham glaze. Delicious! The flavor is sweet but piquant and much better than canned pineapple. Two changes: I crushed the cherries in the saucepan so the pulp would simmer into the other ingredients. I also divided the sauce to use half for basting and half for spooning over the finished meat. Otherwise, no changes. Everybody raved.
this was delicious! I used half frozen dark sweet cherries and half frozen cranberries (finely chopped in a blender) and then added some chopped fresh raspberries to the finished product. I also used 1/2 cup lemon juice and half a cup of water to make it a little more tangy. The spices are amazing with my version as well and it made the perfect topping for vanilla ice cream… highly recommended!
I used this recipe for an entirely different berry, but wanted to share it so that others might adapt for thier own needs. I was making individual pineapple upside-down cakes and wanted a cherry sauce to drizzle over them. I used this recipe, substituting black cherries for the ground cherries. I also allowed it to reduced down to a beautiful thick sauce. The black cherries I used were run through the food processor to a nice small chunked size. It was a beautiful presentation and the spices in this recipe were the perfect compliment to the pineapple and sweetness of the cakes. Wonderful!Thank you for giving me a great start to a wonderful sauce.