Ingredients
Scale
- 4 cups pitted cherries (fresh, frozen, or canned)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice (fresh or 1 teaspoon for canned cherries)
- Up to ½ cup sugar (adjust for tartness, use less for canned cherries)
- ½ cup water (use reserved canned cherry juice if available)
- Pinch of salt (skip if using canned cherries)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ teaspoon almond extract (optional)
Instructions
- In a saucepan, combine cherries, cornstarch, lemon juice, salt (if using), sugar, and water. Heat over medium until bubbly.
- Reduce heat and simmer 10 minutes, stirring often.
- Remove from heat and stir in vanilla, lemon zest (if using), and almond extract (if using).
- Let cool slightly before using in a pie or as a topping.
Notes
- Thaw frozen cherries before using.
- Leftover filling can be frozen for later use. Thaw overnight in the refrigerator before using.
- Prep Time: 10
- Cook Time: 10
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 142 kcal
- Sugar: 29g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 1g