Difference between revisions of "Homemade Cherry Pie Filling"
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* ½ tsp [[almond extract]] (optional) | * ½ tsp [[almond extract]] (optional) | ||
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# If frozen [[cherry|cherries]] are used, heat in saucepan just until juice flows as [[cherry|cherries]] thaw. | # If frozen [[cherry|cherries]] are used, heat in saucepan just until juice flows as [[cherry|cherries]] thaw. | ||
# Drain before [[cherry|cherries]] are warm. | # Drain before [[cherry|cherries]] are warm. | ||
Latest revision as of 16:03, 11 July 2012
Ingredients
- 4 cups pitted cherries
- 1½ cups cherry juice
- 1 cup sugar
- 4 tbsp cornstarch
- ½ tsp almond extract (optional)
Procedures
- If frozen cherries are used, heat in saucepan just until juice flows as cherries thaw.
- Drain before cherries are warm.
- If cherries are sugared, reduce sugar in recipe to taste.
- Stir sugar and cornstarch together, add small amount of juice to make a paste.
- Stir into juice; cook, stirring until sauce thickens.
- Stir in drained cherries and extract.
- Cool.
