Last night I was up late canning. It was warm during the day so it was probably almost the best time, except not. Anyway I had 18 lbs of cherries to put by. Most I froze but then I decided I wanted to do something unique and interesting with them. So In addition to plain sugar free jam (which still tasted fabulous by the way) I made Danish Cherry Sauce from my Ball Blue Book of Preserving. I have a little left that didn’t fit in the jars so I will try that one of these days. I did try the sauce right after it was done and oh so yummy, though I do have to admit that with the cinnamon and almond it seems a little more of a cool weather treat. Here’s the recipe.