Sour Cherry Danish Braid

If you have been following over the last week you must have known this was coming. Sour Cherry Danish Braid.I have made this in the past with canned cherry pie filling and it was pretty good. It must be better with home made sour cherry filling.I used a recipe in Baking with Julia to bring together my previous posts on:
Sour Cherry Danish Braid

For this recipe I used:

Pages: 1 2

Sour Cherry Filling

The one pie, tart, cake, or turnover filling I love best is Sour Cherry. Its one of those flavours we rarely has as a kid.

I had some sour cherries in the deep freeze that I needed to use so I decided to try my hand at a sour cherry filling.

After reading some old recipes I came up with what I though would be a great filling.

Sour Cherry Filling

For this recipe I used:


2 Pounds of carefully pitted Sour Cherries
2 Pounds of Sugar
6 Tablespoons of Cornstarch
1 Teaspoon of Cinnamon

I added everything to a big heavy bottomed pot and mixed well.

Sour Cherry Filling – Ready to Boil

On medium high heat I let the mixture boil for about 5 minutes, stirring occasionally to avoid scorching.

Sour Cherry Filling – Boiling Away

Once it was boiled I poured the mixture into a medium bowl and let it cool to room temperature. Then it was off to the fridge to let it fully cool to use later.

Sour Cherry Filling – Chilling

Baker’s Notes:

  • enjoy!

Proudly powered by WordPress | Theme: Baskerville 2 by Anders Noren.

Up ↑