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Danish Cherry Sauce

Ingredients
  Cherries 4 1⁄2 Pound
  Water 1 Cup (16 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Corn syrup 3⁄4 Cup (12 tbs)
  Cinnamon stick 3
  Almond extract 1 1⁄2 Tablespoon
Directions

Wash and pit cherries.
Combine water, sugar, corn syrup, cinnamon sticks and almond extract.
Bring to a boil.
Reduce heat to simmer.
Add cherries and simmer until hot.
Remove cinnamon sticks.
Ladle sauce into hot jars, leaving '/2-inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Yield: 3 pints.
To make sauce for ice cream or dessert, mix 1 tablespoon cornstarch with 2 tablespoons water.
Add cherries and syrup.
Heat to boiling, stirring constantly.
Cook until mixture thickens and sauce becomes clear.

Recipe Summary

Cuisine: 
Danish
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Cherry

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