Danish Cherry Sauce - cooking recipe

Ingredients

3 lbs pitted cherries (about 4 and 1/2 unpitted)
1 1/2 cups white sugar
3 cinnamon sticks
1 1/2 tablespoons almond extract
1 cup cold water
3/4 cup corn syrup

Preparation

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