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Hamantaschen, Sour Cherry Filling II (P, KLP, TNT)
Source: "Challah Connection," by Mary Goodbody and Judith Sutton
Yield: Approximately 1 cup

3/4 cup (4-3/4 ounce; 135g) sugar
3/4 cup (6 fluid ounces; 170ml) water
1 cup (5-1/2 ounces; 155g) dried cherries
1 tsp. orange zest, grated (optional)

Combine the sugar and water in a small heavy saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.

Add the cherries; reduce the heat, and simmer, stirring occasionally, until the cherries are very plump and soft, 25 to 30 minutes. Remove from the heat and let cool completely.

Transfer the cherries (with their syrup) to a food processor, add the orange zest, if using, and process to the consistency of thick jam. The filling can be refrigerated for up to 3 days.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A