Instructions: 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.

NOTE:

1. IN STEP 1, DRAIN CHERRIES; RESERVE JUICE AND CHERRIES.

DELETE 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.

NOTE:

2. THIS FILLING MAY BE USED IN A VARIETY OF SWEET DOUGH PRODUCTS. SEE RECIPE NO. D-G-7, GUIDE FOR SWEET DOUGH MAKE-UP.

SERVING SIZE: 2 TABLESPO

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