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Black Cherry Filling

  • yield: Makes about 5 cups


  • 2 pounds frozen black cherries, thawed, drained, and juice reserved
  • 1/2 cup sugar
  • 3 tablespoons kirsch
  • 2 tablespoons cornstarch


  1. Step 1

    Whisk reserved juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let syrup cool slightly. Combine syrup and cherries in a medium bowl. Refrigerate until ready to use, up to 2 days.

Martha Stewart Living, October 2005