Danish Cherry Sauce
|Cherries||4 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Corn syrup||3⁄4 Cup (12 tbs)|
|Almond extract||1 1⁄2 Tablespoon|
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.
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.