Cherry Pie Filling

Ingredients

4 cups cherries, rinsed, stemmed and pitted
1 cup sugar
1/4 cup lemon juice
4 tablespoons cornstarch
1/2 teaspoon almond extract (optional)

Method

Combine cherries, sugar and lemon juice in a mixing bowl, stir and let sit for at least 6 hours, stirring occasionally to dissolve sugar.

Drain the cherry syrup into a saucepan. Mix a little of the syrup with the cornstarch until it dissolves and add to the remaining syrup. Cook over medium heat, stirring, until the sauce thickens.

Add the drained cherries and almond extract and stir through.

Cool, and store in sterilized, airtight jars or freeze in heavy freezer bags. Makes about 5 cups.