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Homemade Cherry Pie Filling

4 cups cherries, rinsed, stemmed and pitted
1 cup granulated sugar
1/4 cup lemon juice
4 tablespoons cornstarch
1/2 teaspoon almond extract

1. Combine cherries, sugar and lemon juice in a mixing bowl, stir and let sit for at least 6 hours, stirring occasionally to dissolve sugar. Drain off and reserve cherry syrup.
2. Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup. Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained cherries and almond extract.
3. Cool, and store in sterilized, airtight jars or freeze in heavy freezer bags.

Makes about 5 cups.

Recipe is the property of Nestlé® and Meals.com, used with permission.