Recipe#125

Servings: YIELD: 3 Quarts
Portions:
Pan Size:
Temperature:

INGREDIENTS

3 qt. (6 lb 7 oz) cherries, canned, red, tart, pitted
6 3/4 cups (3 lb) sugar, granulated
1/2 tsp. salt
1 tsp. food coloring, red
1 cup (5 oz) cornstarch
3 cups juice, cherry

INSTRUCTIONS

Drain cherries; reserve juice. Set aside. Mash cherries and combine with sugar, salt, and coloring. Bring to a boil; boil hard for 10 minutes, stirring to prevent burning.

Dissovle cornstarch in cherry juice and add to cherry mixture while stirring. Cook until thickened and mixture has clear appearance. Cool.

NOTE: This filling may be used in a variety of sweet dough products.