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Cherry Filling

Cherry Filling

This recipe goes with Mount Vernon Cake

Oxmoor House JANUARY 1983

  • Yield: about 2 1/2 cups

Ingredients

  • 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

Preparation

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.

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Cherry Filling recipe

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