- Place the frozen cherries with their liquid and lemon juice in a medium sized pot.
- Add 1/2 cup of sugar and give it a gentle stir.
- Let the cherries stand for 10 minutes.
- In a medium bowl, whisk together the remaining 1/2 cup sugar and cornstarch.
- Add the cornstarch mixture to the pot and stir to combine.
- Slowly bring it to boil.
- Simmer fresh cherries for 5-10 minutes stirring often. If using frozen cherries, simmer only until the sauce thickens.
- Remove pot from heat and immediately stir in the butter.
COOKED CHERRY FILLING
The uses of cooked fruit fillings for pies, tarts, fruit bars and various pastries are endless. Traditional Hungarian fruit fillings were made from fresh fruit with the juices squeezed out. Most Hungarian food bloggers add cooked pudding for thickener these days. Not wanting to do either with my lovely frozen cherries, I began to experiment with cooked cherry filling.
The recipe will work with fresh or frozen pitted cherries. Fresh cherries let a considerable amount of juice when pitted. Hold onto the juice. Frozen pitted cherries, with some of their juices gone, require some additional liquid to cook. Avoid defrosting the cherries before cooking.
Cooked Cherry Filling
4 cups of fresh pitted red cherries including their juices
or 4 cups of frozen pitted red cherries + 1/4 cup of pure apple juice or water
3 Tbsp fresh lemon juice
1/2+1/2 cup sugar
1/3 cup cornstarch
3 Tbsp butter
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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