1/3 Photos of Danish Cherry Sauce
1 hr 10 mins
When cherry season hits, this one is worth preserving. Great for cheesecakes or ice cream topping.
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Units: US | Metric
- 1Wash and pit cherries (if you don't have a pitter, a sturdy straw works).
- 2In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.
- 3Over medium high heat bring to a boil, stirring often to prevent scorching.
- 4Reduce heat to a simmer and add cherries.
- 5Simmer for 5 minutes.
- 6Remove cinnamon sticks.
- 7Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.
- 8Wipe rims and adjust 2 piece caps.
- 9Process 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.
- 11Whisk well to remove any lumps.
- 12Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness.
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Nutritional Facts for Danish Cherry Sauce
Serving Size: 1 (2438 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 969.1
- Calories from Fat 9
- Total Fat 1.1 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 5.5 mg
- Total Carbohydrate 247.5 g
- Dietary Fiber 11.5 g
- Sugars 191.3 g
- Protein 5.8 g