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I made 2 delicious cups of cherry pie filling which roughly equals to about two cans. This thing tasted insanely delicious. It took all my willpower not to dig into it as the entire amount was spoken for. It may seem like making cherry pie filling is a stretch, but after pitting cherries for the last few days, making the pie filling was easy. It looks and tastes like those the store sells, but without the fake red colour. There are some nice recipes that call for cherry pie filling. I still have fresh cherries in the fridge and when these are gone I will take out a freezer bag of pitted frozen cherries and make this again.  

Start with 4 cups of fresh cherries with the stems on. If the stems are removed, the same batch will be 3 cups of cherries with pits. Remove the pits and you end up with 2 cups of pitted cherries. If a larger amount is required, multiply the ingredients. 

1/3 cup sugar
1/8 cup cornstarch
1/8 teaspoon salt
2 cups fresh tart cherries, pitted
3/4 cup water
1 Tbsp lemon juice

  • In a large saucepan, combine the sugar, cornstarch and salt.
  • Add the cherries, water and the lemon juice.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • There is no need for food coloring; cherries remain beautifully red when cooked.
  • Makes 2 cups. 



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!