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Black Cherry Filling

Martha Stewart Living, October 2005 http://www.marthastewart.com/315950/black-cherry-filling
2
Rated
40100(1)1
  • Yield Makes about 5 cups

Ingredients

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

Directions

  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.

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