Candied Cherry Sauce

  This sauce is really simple to make.The only thing you really have to be careful of is to have the right saucepan-to-sauce ratio because the cherries will produce a lot of bubbles since they are cooked over high-heat and the last thing you want to happen is for it to bubble over and make a big, sticky mess.

  You can serve this sauce over yogurt, ice cream, cake, or blend it into different drinks: the possibilities are endless. When I first made this recipe, I cut it in half since I'm stingy with my ingredients and I wanted to make sure it was a good recipe since I've tried plenty of other recipes that didn't turned out well. And seeing that I made this recipe twice in 1 week, I say that it is definitely a winner! And the end product can last in the fridge for months, though it only lasted 2 weeks in our house before I made another batch. 

  My favorite way to eat this is to pour some over Brown Cow's Cream Top Vanilla Yogurt or sugar-free ice cream. My dad even eats it like jam and puts it on his biscuits.  If you really, really love cherries, then serving this sauce over these brownies will send you into sweet cherry heaven!

Candied Cherry Sauce
recipe: Nolabake
yields: 2 cups 

2 cups cherries, pitted
1 cup water
1 cup sugar
1 tbsp fresh lemon juice
1 lemon slice, optional
a few drops of almond extract (about 1/8tsp)

1. In a large sauce pan (at least 3 Qrt.), combine the cherries, water, sugar, lemon juice, and lemon slice.
2. Boil over medium-high heat for 20-25 minutes, stirring stirring occasionally so the sugar doesn't stick to the bottom, until the cherries are tender and the sauce has thickened slightly. You can use a candy thermometer to check if the sauce is done when it reached 220F- the temperature may stay just around 205-210F for about 10 minutes before reaching 220F.
3. Remove the pan from the heat and stir in the almond extract. Pour the hot mixture in a clean jar(s), let it cool down completely, put the lid on, and keep it in the fridge.