The one pie, tart, cake, or turnover filling I love best is Sour Cherry. Its one of those flavours we rarely has as a kid.
I had some sour cherries in the deep freeze that I needed to use so I decided to try my hand at a sour cherry filling.
After reading some old recipes I came up with what I though would be a great filling.
For this recipe I used:
2 Pounds of carefully pitted Sour Cherries
2 Pounds of Sugar
6 Tablespoons of Cornstarch
1 Teaspoon of Cinnamon
I added everything to a big heavy bottomed pot and mixed well.
On medium high heat I let the mixture boil for about 5 minutes, stirring occasionally to avoid scorching.
Once it was boiled I poured the mixture into a medium bowl and let it cool to room temperature. Then it was off to the fridge to let it fully cool to use later.
Baker's Notes:
I had some sour cherries in the deep freeze that I needed to use so I decided to try my hand at a sour cherry filling.
After reading some old recipes I came up with what I though would be a great filling.
 |
| Sour Cherry Filling |
2 Pounds of carefully pitted Sour Cherries
2 Pounds of Sugar
6 Tablespoons of Cornstarch
1 Teaspoon of Cinnamon
I added everything to a big heavy bottomed pot and mixed well.
 |
| Sour Cherry Filling - Ready to Boil |
 |
| Sour Cherry Filling - Boiling Away |
 |
| Sour Cherry Filling - Chilling |
- enjoy!
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