Back about 10 years ago, before I started canning pie filling, I was shopping for cherry pie filling for a holiday pie. My brand of choice at the time was Comstock and that year they happened to come out with a Cranberry-Cherry Pie Filling. Intrigued, I had to try it. It was wonderful.
Unfortunately, by the time I went back to buy the cranberry-cherry pie filling again, which could have easily been months, they had discontinued it. Bummer! To remedy not having a pie filling that included cranberries I opted to add a can of whole berry cranberry sauce to the cherry pie filling and the results were good, but not exactly the same.
This year after making my regular batch of Tart Cherry Pie Filling I decided to try my own version of Cranberry-Cherry Pie Filling. The results were awesome.
Cranberry-Cherry Pie Filling
8 Pounds Pitted/Stemmed Tart Cherries
3 – 12 oz. Bags Fresh or Frozen Cranberries
5 Cups Sugar
1 1/4 Cup Clear Jel dissolved in 1 Cup Water
7 Cups Cherry Water/Juice
1/4 Cup Lemon Juice
- Rinse and pit cherries. Blanch cherries and cranberries in boiling water for one minute. Drain, reserving water/juice, and keep heated in covered stock pot.
- Combine Clear Jel slurry, lemon juice and sugar in stock pot with 7 cups of reserved cherry/cranberry water. Bring to boil over medium-high heat until it thickens and bubbles. Remove from heat. Fold in fruit.
- Fill jars with filling, leaving a one-inch head space. Adjust lids and process in water bath for 25 minutes.
I cannot believe how much this tastes like how I remember the Comstock version did. What a thrill. I cannot wait to make a pie or perhaps some strudel with my version.
I absolutely love canning, but when canning brings back something I loved but could no longer find, I love it even more, and for this I am — Simply Grateful.