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. ---------------------------------------------------------------------------
Nutrition
Ingredients
