Ingredients for Danish Cherry Sauce
- 2 pounds fresh cherries (or 2 (10 ounce) packages frozen pitted cherries)
- White Sugar
- Cinnamon Sticks
- 1 teaspoon almond extract
- Cold Water
- Corn Syrup
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How to Make Danish Cherry Sauce
- Wash and pit 2 pounds of fresh cherries (or use 2 (10 ounce) packages of frozen pitted cherries).
- In a large saucepan, combine the cherries with 1 cup of granulated sugar, 1/2 cup of water, 1/4 cup of cherry juice (or water), 1 tablespoon of lemon juice, 1 teaspoon of almond extract, and a pinch of salt.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 45-50 minutes, or until the cherries have softened and released their juices and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Remove from heat and let the sauce cool slightly.
- Use an immersion blender (or carefully transfer to a regular blender) to puree the sauce to your desired consistency. If you prefer a chunkier sauce, you can skip this step or pulse a few times only.
- Strain the sauce through a fine-mesh sieve (optional) to remove any seeds or skins for a smoother texture.
- Taste and adjust sweetness by adding more sugar if needed.
- Transfer to sterilized jars and store in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
765g
Fat
1g
Carbs
82g
