|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Cherry Pie Filling|
This was adapted from a recipe found on www.recipezaar.com (under Cherry Pie Filling by Julie in TX). This recipe, coupled with the dessert spelt crust recipe in Cook Right 4 Your Type, made an outstanding pie. I haven't tried it in a cobbler yet but I'm sure the results would be equally good.
How to make it:
- Makes 1 quart (enough for 1 9' pie)
- 1 cup sugar
- 1/4 teaspoon salt (optional)
- 2 drops almond extract or 4 drops vanilla extract
- 1 1/3 lbs sour pitted cherries
- 1/8 cup arrow root or cornstarch (original recipe calls for 1/4 cup quick-cooking tapioca)
- 1 cup water
- 1/2 tablespoon lemon juice
- Blend the sugar, salt, and arrow root together.
- Add almond or vanilla extract and water.
- Cook on medium high heat until thickened and bubbly, stirring constantly.
- Add lemon juice and cook an additional two minutes.
- Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
- Bring the mixture to a rolling boil and cook for 1 minute.
- Use immediately or follow canning instructions below.
- Ladle the mixture into hot, sterile jars.
- Leave 1/2 inch headspace.
- Seal the jars.
- Process in a boiling water bath for 25 minutes.
- Remove from water bath and place on kitchen towels on counter top to cool.
- When you're sure the jar is sealed, tighten the rings.
- If a jar doesn't seal properly, pour the pie filling into another sterile jar.
- Make sure the rim is clean before putting the lid on and reprocess.
- Or you could pour the pie filling into a freezer container and put in your freezer.
- The recipe suggests using red food coloring but I found the color quite lovely without (I also used the filling right away -- maybe it loses color when canned?)