Adapted from Day by Day
INGREDIENTS
2 Cans Tart Red Cherries or 3 cups fresh or frozen cherries
1 1/2 C sugar
2 T cornstarch for thickening
INGREDIENTS
2 Cans Tart Red Cherries or 3 cups fresh or frozen cherries
1 1/2 C sugar
2 T cornstarch for thickening
1/3 cup cherry juice
1/3 cup water
DIRECTIONS
In a sauce pan, combine sugar and cherries and bring to a boil.
Mix cornstarch with roughly 1/3 C water and 1/3 reserved cherry juice.
When cherries are boiling, add thickening while stirring constantly. Add enough thickening to get to the desired thickness.
If you are using the pie filling soon, cover with plastic wrap or a lid and allow it to cool down to room temperature before using. If you make the pie filling up a day or so in advance, cover and refrigerate until using.
In a sauce pan, combine sugar and cherries and bring to a boil.
Mix cornstarch with roughly 1/3 C water and 1/3 reserved cherry juice.
When cherries are boiling, add thickening while stirring constantly. Add enough thickening to get to the desired thickness.
If you are using the pie filling soon, cover with plastic wrap or a lid and allow it to cool down to room temperature before using. If you make the pie filling up a day or so in advance, cover and refrigerate until using.
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