Danish Cherry Sauce

Instructions

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.