Kirschsosse (Cherry Sauce)

Celticevergreen's Note:

The wine-like flavor of cherry in a spicy sauce. Traditionally served with Dampfnudeln or Steamed Sweet Dumplings. Could go over any bread like dessert or cooled down as a jam. Recipe dates from the mid 1960's and comes from my grandmother's recipe box.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1.5 cups sa ...

• 1 (16 ounce) can cherry pie filling
• 2 whole cloves
• 2 teaspoons cinnamon
• 4 teaspoons sugar
• 4 teaspoons cornstarch
• ¼ teaspoon salt
• 3 ½ tablespoons corn syrup
• 4 teaspoons butter
• 1 ½ teaspoons lemon juice
• 1 teaspoon almond extract

Directions:

1. Simmer in a covered saucepan the cherry filling, cloves and cinnamon for 5 minutes.
2. Remove from the heat, remove the cloves and sieve mixture over another saucepan. Force cherries through and set aside the cherry mixture.
3. Mix together in a bowl the sugar, cornstarch, and salt. Mix until smooth.
4. Add 4 tsp cold water and the corn syrup. Mix until smooth.
5. Add sugar mixture to hot cherry mixture. Bring to a boil and boil for 3 minutes stiring gently.
6. Remove from heat and mix in remaining ingredients.
7. Serve hot.