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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 1 |
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When cherry season hits, this one is worth preserving. Great for cheesecakes or ice cream topping. Ingredients:
3 lbs pitted cherries (about 4 and 1/2 unpitted) |
1 1/2 cups white sugar |
3 cinnamon sticks |
1 1/2 tablespoons almond extract |
1 cup cold water |
3/4 cup corn syrup |
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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