Danish Cherry Sauce

1. 1

   Wash and pit cherries (if you don't have a pitter, a sturdy straw works).

2. 2

   In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.

3. 3

   Over medium high heat bring to a boil, stirring often to prevent scorching.

4. 4

   Reduce heat to a simmer and add cherries.

5. 5

   Simmer for 5 minutes.

6. 6

   Remove cinnamon sticks.

7. 7

   Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.

8. 8

   Wipe rims and adjust 2 piece caps.

9. 9

   Process 10 minutes in a boiling water canner.

10. 10

    **To thicken sauce for serving, combine 1 T cornstarch and 2 T's water in a medium saucepan.

11. 11

    Whisk well to remove any lumps.

12. 12

    Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness.

* Per serving · 4 servings · Values may vary.

No additional tips available.