Cherry Pie Filling - Tammy's Recipes
3 C pitted cherries (we've used frozen too)
1 1/2 C sugar
cornstarch for thickening
In a sauce pan, combine sugar and cherries and bring to a boil.
 |
Mix cornstarch with roughly 2/3 C water (or 1/3 each water and reserved cherry juice, if applicable).
 |
 |
When cherries are boiling, add thickening while stirring constantly. Add enough thickening to get to the desired thickness.
 |
