Ingredients
1½ cups canned cherries, plus ½ cup syrup from the can
½ cup granulated sugar
1 tbsp cornstarch, dissolved in ¼ cup water
1 tbsp lemon juice, freshly squeezed
1 tbsp butter
½ tsp quality pure almond extract
Preparation
In a saucepan, add the cherries and the syrup along with the sugar, butter, and lemon juice. Then, bring to a boil.
Stir in the cornstarch mixture, whisking constantly for about 1 minute until the mixture starts to thicken.
Remove from the heat and stir in the almond extract.
Cool to room temperature, place inside a glass mason jar or an airtight container, and store in the refrigerator until you’re ready to use your cherry sauce.
