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Danish Cherry Sauce

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“When cherry season hits, this one is worth preserving. Great for cheesecakes or ice cream topping.”
READY IN:
1hr 10mins
YIELD:
3 pints
UNITS:
US

Ingredients Nutrition

Directions

  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.

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