For Cherry Filling

Name: For Cherry Filling
Cuisine: German
Ingredients: 10 ounces (1 very full cup) canned pitted tart or sour cherries, packed in water; 10 ounces (1 very full cup) canned pitted tart or sour cherries, packed in water; 1 cup cherry juice, unsweetened organic; 10 ounces (1 very full cup) canned pitted tart or sour cherries, packed in water; 3 tablespoons cornstarch (for an opaque glaze), or 3½ tablespoons potato starch (for a translucent glaze); 3 tablespoons cornstarch (for an opaque glaze), or 3½ tablespoons potato starch (for a translucent glaze); 3 tablespoons cornstarch (for an opaque glaze), or 3½ tablespoons potato starch (for a translucent glaze); 3 tablespoons cornstarch (for an opaque glaze), or 3½ tablespoons potato starch (for a translucent glaze); 1½ tablespoons kirschwasser (if not using in the whipped cream filling/topping); 1 teaspoon lemon juice; 1½ tablespoons kirschwasser (if not using in the whipped cream filling/topping); 1½ tablespoons kirschwasser (if not using in the whipped cream filling/topping); ⅓ cup sugar

Preparation info

Difficulty
Easy

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Ingredients

Ingredients for Cherry Filling

10 ounces (1 very full cup) canned pitted tart or sour cherries, packed in water
1

Europe
Germany
Garnish
Vegan
Gluten-free

Method

Directions for Cherry Filling

Drain the cherries into a colander and set aside until ready to use in step 3.
In a small bowl, whisk ¼ cup of the cherry juice with the cornstarch or potato starch until dissolved.
Pour the remaining cherry juice, lemon juice, and kirschwasser (if using) into a medium-sized saucepan