Kirschsosse (Cherry Sauce)

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.

• Ready In: 35 mins
• Yields: 1 1/2 cups sauce

Ingredients

• 1 (16 ounce) can cherry pie filling
• 2  whole cloves
• 2  teaspoons cinnamon
• 4  teaspoons sugar
• 4  teaspoons cornstarch
• 1⁄4 teaspoon salt
• 3 1⁄2 tablespoons corn syrup
• 4  teaspoons butter
• 1 1⁄2 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.