DANISH CHERRY SAUCE
Make and share this Danish Cherry Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Cherries
Time 1h10m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Wash and pit cherries (if you don't have a pitter, a sturdy straw works).
- In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.
- Over medium high heat bring to a boil, stirring often to prevent scorching.
- Reduce heat to a simmer and add cherries.
- Simmer for 5 minutes.
- Remove cinnamon sticks.
- Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.
- Wipe rims and adjust 2 piece caps.
- Process 10 minutes in a boiling water canner.
- **To thicken sauce for serving, combine 1 T cornstarch and 2 T's water in a medium saucepan.
- Whisk well to remove any lumps.
- Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness.
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Chandralal Lakandri
[email protected]I followed the recipe exactly, but my sauce turned out too runny. I'm not sure what I did wrong.
Diamond Harvey
[email protected]This is my new favorite cherry sauce recipe! It's so easy to make, and it's always a hit with my family and friends. I love the way the cherries burst in your mouth when you eat it.
Liliana Gomez Cortes
[email protected]This sauce was so easy to make, and it turned out so well! I used fresh cherries from my backyard, and they were perfect. The sauce is sweet and tangy, and it's the perfect topping for pancakes, waffles, or ice cream.
Vero Josh
[email protected]This Danish cherry sauce was a delight to make and even better to eat! The sweet and tart flavors of the cherries were perfectly balanced, and the sauce had a lovely thick consistency. I served it over vanilla ice cream, and it was absolutely delicio