Title: Cherry Sauce [Denmark]
Categories: Canning Dessert Sauce
Yield: 3 Pints

4 1/2	lb	Cherries (3 pounds pitted)
1	c	Water
1 1/2	c	Sugar
3/4	c	Corn syrup
3		Sticks cinnamon
1 1/2	tb	Almond extract

Wash and pit cherries. Combine water, sugar, corn syrup, cinnamon sticks and almond extract. Bring to a boil. Reduce heat to a simmer. Add cherries and simmer until hot. Remove cinnamon sticks. Ladle sauce into hot jars, leaving 1/2 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 T cornstarch with 2 T water. Add cherries and syrup. Heat to boiling, stirring constantly. Cook until mixture thickens and sauce becomes clear. Serve hot or cold.

Note: Do not add cornstarch before canning

Original Source not noted on file

From: Dorothy Flatman Date: 05-24-98 (12:58) The Once And Future Legend (1) Cooking

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