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Cherry Filling For Pierogies

A home-style Cherry Filling For Pierogies made with Jeanne Ziola Cbtn C, Dark Sweet Cherries Or Red Tart Cherries, and Lemon Juice If Sweet Or Sugar. Serves 40. Scale it up or down for the number of people at the table.

Ingredients

• Jeanne Ziola Cbtn C
• 4 1/2 cup
• 1 tsp

Method (preview)

1. 1

   Wash, drain and pit cherries.

2. 2

   Lightly press cherries in a strainer or colander to remove some juice.

3. 3

   Place cherries in a medium bowl.

4. 4

   If sweet cherries are used, sprinkle with lemon juice.

5. 5

   If tart cherries are used, add sugar.

6. 6

   Fill pierogi shells and process immediately, before juice is drawn out of fruit.

7. 7

   Recipe by Marianna Olszewska Heberle.

8. 8

   Published in HPBooks "POLISH COOKING" ISBN 0-89586-272-7.

9. 9

   Jeanne in Jersey, J.

10. 10

    ZIOLA on GEnie - CBTN00C on *P* 09/21/92