Danish Cherry Sauce

Directions

1. 1
   Wash and pit cherries (if you don't have a pitter, a sturdy straw works).
2. 2
   In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.
3. 3
   Over medium high heat bring to a boil, stirring often to prevent scorching.
4. 4
   Reduce heat to a simmer and add cherries.
5. 5
   Simmer for 5 minutes.
6. 6
   Remove cinnamon sticks.
7. 7
   Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.
8. 8
   Wipe rims and adjust 2 piece caps.
9. 9
   Process 10 minutes in a boiling water canner.
10. 10
    **To thicken sauce for serving, combine 1 T cornstarch and 2 T's water in a medium saucepan.
11. 11
    Whisk well to remove any lumps.
12. 12
    Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness.