Cherry Filling For Pierogies

  • on May 28, 2010
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Ingrients & Directions

4 1/2 c Dark sweet cherries or
4 1/2 c Red tart cherries
1 ts Lemon juice if sweet or
Sugar to taste if tart

Wash, drain and pit cherries. Lightly press cherries in a strainer or
colander to remove some juice. Place cherries in a medium bowl. If
sweet cherries are used, sprinkle with lemon juice. If tart cherries
are used, add sugar. Fill pierogi shells and process immediately,
before juice is drawn out of fruit. Makes about 4 cups or enough to
fill 40 to 45 pierogies

Published in HPBooks “POLISH COOKING” IBSN 0-89586-272-7 Jeanne in
Jersey J.ZIOLA on GEnie CBTN00C on *P* 09/21/92

40 servings

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