SOUR CHERRY FILLING
About 2 cups
As an alternative to this recipe, you may use Sour Cherry Preserves as a filling.
Combine in a medium saucepan:
- 1 pound pitted fresh or frozen sour cherries (about 2 cups)
- ½ cup sugar
Bring to a boil and cook until the juices have reduced and are no longer runny, about 15 minutes. Combine in a small bowl:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Stir the cornstarch slurry into the cherries. Boil to thicken, about 1 minute. Remove from the heat and let cool.