Cherry Liqueur Sauce

Source: Jon and Diann Dubovsky

Yield: approx. 7 cups

Rating: 3 of 5 - simple, good; one-day lead

Ingredients

• 7 c. pie (sour/tart) cherries, washed and pitted
• 1 c. granulated sugar
• 2 T. cornstarch (~30 g)
• ¼ t. salt
• 2 tsp. vanilla extract
• 2 tsp. almond extract
• 1 c. black currant vodka (Absolut Kurant)

Directions

• Mix sugar, cornstarch, and salt.
• In a sauce pan, combine the liquid ingredients. Add the sugar mixture and stir.
• Heat over medium heat, stirring occasionally until fully dissolved.
• Add cherries and increase heat to medium-high; bring mixture to simmer for about ten minutes.
• Cover and remove from heat.
• Follow normal canning steps, filling seven 1-cup jars. Process the jars for 15 minutes in boiling water.
• Once jars are cool (overnight), shelve or remove to refrigerator.

Notes

• next time try 50% more cornstarch

Nutrition Information

With sweet cherries, per jar: 310 cal, 60 g carb, 3 g fiber, 1 g protein, 0 g fat With sweet cherries and fake sugar, per jar: 200 cal, 31 g carb, 3 g fiber, 1 g protein, 0 g fat