Danish Cherry Sauce

Recipe by Diana Adcock
READY IN: 1hr 10mins
YIELD: 3 pints




  • 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.