Unfortunately almond-extract isn't available in Germany and so I had to improvise a bit with almond-flavouring. I think that wasn't quite right, because I almost couldn't taste the cherries anymore. But ok, that was a mistake on my part and I definitely won't repeat that next time.
But apart from that, the pie filling was great. Easy to make (I used the microwave), great in taste and it had the perfect consistence for the Cream cheese tarts I made ^^.
Thanks a lot for sharing the recipe :)
I canned cherries in quart jars last year, but was unsure of what I wanted to do with them. I had exactly enough cherries and juice per quart to double this receipe. Perfect pie filling! Thanks!
I used fresh tart cherries and cranberry juice cocktail. The juice blended in well with the cherries. I didn't use all three tablespoons of cornstarch and it was too runny. Next time I'll follow the directions :)
Oh, you just can't beat the flavor of cherries & almond! This was almost just as easy as opening a can & much, much cheaper! I made it on the stove with frozen, thawed cherries & used the 1/2 cup of sugar. I also had a little extra almond extract, probably about double. My toddler ran up & hugged me around the knees as I was measuring the 1/8 teaspoon & the extract overflowed the measuring spoon. lol :) I can't wait to use this in our favorite cherry dessert, but for now it tasted fabulous as a warm topping on vanilla ice cream. Thanks for sharing, Vyrianna! Made & enjoyed for the Spring 2009 Pick A Chef Orphanage.