Cherry Filling

Recipe from

Oxmoor House


1 (16-ounce) can pitted tart red cherries, undrained
1/2 cup light corn syrup
1/2 cup sugar
2 1/2 tablespoons corn starch
4 drops red food coloring
1 teaspoon almond extract


Drain cherries, reserving liquid (add water, if necessary, to make 1 cup). Set aside.

Combine corn syrup, sugar, and cornstarch in a small saucepan; stir well. Add reserved cherry liquid and food coloring; cook over medium heat, stirring constantly, until smooth and thickened. Stir in drained cherries and almond extract.