Danish Cherry Sauce

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 3 lbs pitted cherries (about 4 and 1/2 unpitted)
• 1 1/2 cups sugar
• 3 cinnamon sticks
• 1 1/2 tablespoons almond extract
• 1 cup cold water
• 3/4 cup corn syrup

Recipe

• 1 wash and pit cherries (if you don't have a pitter, a sturdy straw works).
• 2 in a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.
• 3 over medium high heat bring to a boil, stirring often to prevent scorching.
• 4 reduce heat to a simmer and add cherries.
• 5 simmer for 5 minutes.
• 6 remove cinnamon sticks.
• 7 ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.
• 8 wipe rims and adjust 2 piece caps.
• 9 process 10 minutes in a boiling water canner.
• 10 **to thicken sauce for serving, combine 1 t cornstarch and 2 t's water in a medium saucepan.
• 11 whisk well to remove any lumps.
• 12 add 1 pint danish cherry sauce and bring to a boil, cooking until sauce reaches desired thickness.