Cherry Pie Filling

 

2 1/2 to 3 pounds (1-1,5kg) cherries, pitted

1/2 cup (118ml) water

2 tablespoons (30ml) fresh lemon juice

2/3 cup (130g) sugar

4 tablespoons (30g) cornstarch

1. place all ingredients in a saucepan, mix well and bring to a boil. Lower heat to low, and stirring frequently, cook for 10 minutes

2. cool and place in an airtight container. Keeps refrigerated for up to 3 days. Freezes well

Use as a pie filling, for turnovers or over ice cream