Cherry Sauce

Ingredients:

• 2 Cups of frozen sweet cherries pitted about 280g
• ¼ cup water
• 1 Tablespoon cornstarch
• ¼ cup - ½ cup sugar
• ½ -1 teaspoon almond extract

Instructions:

• In a sauce pan over medium heat add cherries, sugar and mix well. Stir constantly.
• After about 4-5 minutes you will notice that the cherries have released their juices and the sugar has dissolved.
• Break the cherries apart with a spatula into halves if desired.
• Dissolve cornstarch in water and set aside.
• Pour cornstarch mixture over and stir, keep cooking until mixture thickens.
• Remove from heat and add almond extract.
• Let it cool down then scoop into a jar to use.

Notes:

• I do not like super sweet cherry sauce so I think ¼ cup of sugar is fairly enough but it is subject to your liking.
• Also adding almond extract depends on your liking and how strong the almond extract you are using is.
• You can also flavor the sauce with any extract of choice but almond goes pretty well with cherries.
• **Storage:**Store cherry sauce in the fridge for up to 5 days. Always use a clean dry spoon when scooping from the jar.