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Sour Cherry Danish Braid |
For this recipe I used:
My Adventures in Baking
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Sour Cherry Danish Braid |
For this recipe I used:
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.
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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.
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Sour Cherry Filling – Ready to Boil |
On medium high heat I let the mixture boil for about 5 minutes, stirring occasionally to avoid scorching.
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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.
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Sour Cherry Filling – Chilling |
Baker’s Notes:
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