Dried Sour Cherry Filling for Hamantaschen 2.500

Deb Lindsey for The Washington Post

Feb 18, 1996

If you want the deep, pure flavor of dried sour cherries, try this incomparable filling. The recipe can be doubled.

2.5 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2.5 cups

  • 1/4 cup water, plus more as needed
  • Zest of 1 orange
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 teaspoon almond extract
  • Pinch cinnamon
  • 1/3 cup sugar, plus more as needed
  • 2 cups dried sour cherries
  • 1 cup golden raisins
  • 1/2 cup finely chopped walnuts (optional)

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Place 1/4 cup water in a medium saucepan. Add the orange zest, orange and lemon juices, almond extract, cinnamon, sugar, cherries and raisins. Cook, stirring, over low heat for 5 to 10 minutes to soften the fruit. If the fruit starts to stick to the saucepan, add a bit more water. Remove from the heat, let cool for about 5 minutes and place in a food processor. Add walnuts, if using. Process to achieve a thick, pastelike puree. If it is too thick, add water. The mixture can be used immediately, or it can be transferred to an airtight container and refrigerated for up to two weeks or frozen for up to six months.

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Recipe Source

From cookbook author Marcy Goldman.

Tested by The Washington Post.

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