Hoffman Media


Cherry Filling

Cherry Filling

3 cups frozen cherries
½ cup water
¼ cup lemon juice
2 tablespoons cornstarch

• In a large saucepan, combine cherries and water. Cover and cook on medium heat until cherries are heated, 10 to 15 minutes.
• Remove ¼ cup cooking liquid from cherries, and place in a small bowl. Set aside saucepan with cherries.
• Add lemon juice and cornstarch to bowl with reserved cooking liquid, stirring until smooth. Add cornstarch mixture to cherries in saucepan, stirring to combine. Cook over medium heat until thickened, 3 to 4 minutes.
• Cool for 30 minutes before spreading on cake.

Pictured with Almond Cake with Cherry Filling and Decadent Cream-Cheese Icing  

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