Homemade Cherry Pie Filling
4 cups of cherries
2 TBS water
1/4 cup bourbon
2/3 cup sugar
2 TBS cornstarch
1/4 tsp cinnamon
Dash of salt
Pit and halve your cherries. Place them, the water and the bourbon in a pot and over medium heat bring them to a simmer and allow the mixture to simmer for 12-15 minutes or until the cherries release their juices. Meanwhile in a small bowl whisk your sugar, cornstarch and seasonings vigorously until fully combined.
Add your sugar mixture into your cherries, stir well and return to the heat for an additional 3-4 minutes or until mixture thickens. Taste and adjust flavor to your preference. Allow mixture to cool then spoon into a large mason jar (or 2) and keep in the fridge until using. Keeps for a week in the fridge.
Colleen’s Notes: If you want to omit the bourbon, substitute 3 TBS water for it and 1 TBS fresh lime juice. Also, depending on the freshness of your cherries they may yield more juice at different times of the year. If they yield a lot of juice…just simmer them a bit longer. If they don’t yield enough, add in a bit more water.
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