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| 3 Tasse | Juice; Cherry Reserved |
| 5 x ca. 30 g | Starch Edible Corn |
| 3 x ca. 450 g | Sugar; Granulated 10 Lb |
| 6 7/16 x ca. 450 g | Pie Fil Cherry #10 |
| 1 Teelöffel | Imitation Lemon Flavor |
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1. Drain Cherries. Dissolve Cornstarch In Juice. Set Aside For Used In Step 3.
2. Mash Cherries; Combine With Sugar And Food Coloring. Bring To A Full Boil; Cook 10 Minutes, Stirring Constantly To Prevent Burning.
3. Add Juice And Cornstarch Mixture To Cherries While Stirring. Cook Until Thickened, Stirring Constantly. Remove From Heat; Cool Before Using.
Cornstarch. Combine Sugar And 6 Oz (5/8 Cup) Pregelatinized Starch In Mixer Bowl. Mix At Low Speed, Until Well Blended. Add 3 Cups Cherry Juice Gradually To Sugar Mixture While Beating At Low Speed. Scrape Down Bowl; Beat At Low Speed Until Smooth. Fold In Mashed Cherries. Omit Steps 2 And 3.
See Recipe No. D-G-7, Guide For Sweet Dough Make-Up.
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