Cherry Pie Filling

Name: Cherry Pie Filling
Ingredients: 500g Cherries (fresh and pitted); 100g Sugar; 1/8 cup Water (for sauce pan); 2 pinches Salt; 4 tbsp Water (for slurry ); 10g cornstarch; 1 teaspoon Lemon juice; 1/4 tsp almond extract

zendral

If the cherries are sour add 50g of sugar.

The filling stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.

Can be frozen.

Ingredients

500 g Cherries (fresh and pitted)
100 g Sugar
⅛ cup Water (for sauce pan)
2 pinches Salt
4 tbsps Water (for slurry)
10 g cornstarch
1 teaspoon Lemon juice
¼ tsp almond extract

Instructions

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1
In a saucepan over medium heat, combine cherries, water for sauce pan, sugar. Mix well. Stir gently from time to time
2
Add two pinches of salt
3
Let cook on medium heat for around
4
The mixture will start bubbling and become foamy due to presence of sugar.
5
Keep cooking for more on medium heat. Give it a gentle stir from time to time.
6
The cherries will become soft. Reduce the flame to low and make a slurry of corn starch and water. Mix well so that the slurry is lump free. Add to the sauce and mix well.
7
With the flame on low just cook the sauce for more. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
8
Switch off the flame. Add in the lemon juice and almond extract, then mix well.
9
Transfer to a sterilized jar once it cools down completely.

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