DANISH CHERRY SAUCE
Make and share this Danish Cherry Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Cherries
Time 1h10m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Wash and pit cherries (if you don't have a pitter, a sturdy straw works).
- In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.
- Over medium high heat bring to a boil, stirring often to prevent scorching.
- Reduce heat to a simmer and add cherries.
- Simmer for 5 minutes.
- Remove cinnamon sticks.
- Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.
- Wipe rims and adjust 2 piece caps.
- Process 10 minutes in a boiling water canner.
- **To thicken sauce for serving, combine 1 T cornstarch and 2 T's water in a medium saucepan.
- Whisk well to remove any lumps.
- Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness.
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