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Danish Cherry Sauce

Source of Recipe


From "Ball Blue Book Guide to Preserving"



List of Ingredients



• 4½ pounds dark sweet cherries
  
• 1½ cups sugar
  
• 3 sticks cinnamon
  
• 1 cup water
  
• ¾ cup corn syrup
  
• 1½ Tbsp almond extract
  






Instructions



1. Wash cherries under cold running water; drain. Pit cherries. Combine sugar, cinnamon sticks, water, corn syrup, and almond extract in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Reduce heat to a simmer (180°F); add cherries and simmer until cherries are hot throughout. Remove cinnamon sticks.
   
   
2. Ladle hot sauce into a hot jar, leaving ½ inch headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling water canner. Repeat until all jars are filled.
   
   
3. Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
   
   
   Makes about 3 pint jars
   
   
   • To thicken sauce for serving, dissolve 1 tablespoon cornstarch in 2 tablespoons water in a small saucepan. Add 1 pint Danish Cherry Sauce. Bring mixture to a boil, cooking until sauce thickens. Do not add cornstarch before processing.