This Danish Cherry Spread is going to be so great this winter to use on cheesecakes, ice cream or even on toast. I canned up some delicious sweet cherries in a syrup sauce and will now look forward to enjoying the taste of summer all winter long. I got this recipe out of Ball's Complete Book of Home Preserving, and love that I can serve this as a runny sauce on things like ice cream or esily thicken it up to use on cheesecakes.Washington State Fruit Commission. For more ideas on how to preserve cherries check out SweetPreservation.com
1 1/2 cups granulated sugar
3 cinnamon sticks (4 in. long)
1 tsp. vanilla
1 cup water
3/4 cup light corn syrup
7 1/2 cups pitted, sweet cherries
1.) In a large saucepan combine sugar, cinnamon sticks, vanilla, water and corn syrup.
2.) Bring to a boil over medium-high heat, stirring constantly.
3.) Reduce heat to a gently boil and add cherries.
4.) Continue until boiling gently again and then discard cinnamon sticks.
5.) Ladle hot cherries and syrup into hot jars leaving 1/2 inch headspace.
6.) Remove air bubbles and adjust headspace by adding more syrup.
7.) Wipe rim, center lid and screw band to fingertip tightness.
8.) Place jars in a canner and make sure water covers the tops of jars by 1 inch.
9.) Process jars for 10 minutes, then wait 5 minutes to remove from canner.
10.) Allow jars to cool then check the seals, label and store.
Makes 3 pint sized jars.
And to make a thicker sauce...
Combine 1 T. cornstarch and 2 T. water in a saucepan. Add 1 pint Danish Cherry Sauce. Bring to a boil over medium-high heat and cook stirring until sauce thickens, about 2 minutes. (Please note you cannot add cornstarch prior to canning.)
Thanks to the Washington State Fruit Commission for providing me with cherries for this post. Please note all photos are my own.