BREADS AND SWEET DOUGHS No. D 041 00
CHERRY FILLING (CORNSTARCH)
| Yield: 100 | Portion: 3 Quarts |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 7081 cal | 1816 g | 23 g | 4 g | 0 mg | 76 mg | 358 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| CHERRIES,CANNED,RED,TART,WATER PACK,DRAINED | 6-1/2 lbs | 3 qts | |
| RESERVED LIQUID | 1-5/8 lbs | 3 cup | |
| CORNSTARCH | 4-1/2 oz | 1 cup | |
| SUGAR,GRANULATED | 3 lbs | 1 qts 2-3/4 cup | |
| FOOD COLOR,RED | 1/8 oz | 1/8 tsp |
Method
- Drain cherries. Dissolve cornstarch in juice. Set juice and cornstarch mixture aside for use in Step 4.
- Mash cherries with wire whip 1 minute at medium speed; combine with sugar and food coloring.
- Bring to a boil in steam-jacketed kettle or stock pot stirring constantly to prevent scorching. Reduce heat. Simmer about 10 minutes.
- Add reserved juice and cornstarch mixture to cherries while stirring. Cook 2 to 3 minutes until clear and thickened, stirring constantly. Remove from heat; cool.
