16ouncesfrozen dark cherriesthawed, or fresh cherries, pitted
½cupwater
2tablespoonsfresh lemon juice
1teaspoonalmond extract
2tablespoonsbutter
Instructions
In a small bowl, whisk together the sugar, instant Clear-Jel (or cornstarch) and salt.
Add the cherries and their juices to a saucepan, sprinkle with the sugar mixture and toss to coat the cherries.
Add the water and the lemon juice. Set the saucepan over medium heat, stirring continuously until it begins to thicken, 1-2 minutes.
Bring the mixture to a simmer and continue to cook for 5 minutes, stirring occasionally, until the sauce has become thick and glossy.
Remove from the heat and stir in the almond extract and the butter.
Transfer the cherry sauce to a bowl or jar and allow to cool, then cover and refrigerate until ready to use.
Notes
Adjust thickness as needed: If the sauce is too thick, stir in a tablespoon or two of water to loosen it.Freezer tip: For freezing, use Clear-Jel instead of cornstarch. Cornstarch breaks down after thawing and makes the sauce watery. Clear-Jel holds up to freezing. Refrigerate: Store in the fridge for up to 1 week.Freeze: Transfer to an airtight container and freeze for up to 2 months.Serving ideas: Use as a topping for cheesecake, chocolate cake, or vanilla ice cream.