What to Do With The Cherry Juice?
Unbelievable, but it appears there is no recipe on the internet for the juice leftover from the pail of cherries I made pies with. The pail says to use the juice but there's way too much of it, and I've learned it's better to drain the cherries. I must have over two litres of sour cherry juice. All the recipes I found call for using the cherries themselves to make juice. One year I tried making cherry sauce/syrup but had to use so much cornstarch to get it to thicken all the taste was lost. Anybody have an idea for the stuff?
I got six 8" pies and one 9" out of a 4.5 kg pail. All in the freezer waiting for a cooler day to bake one. :)