Well, Rita, I don't have any ideas to use it up, but I know what it's called. It's "gelatinous goo". Yup, that's what it is. LOL

Annie

I'd buy some cherries and make a pie...
or just use it as the liquid in a quick bread....and put in some dried cherries.
Linda C

Annie, sounds about right.... LOL

Linda C, that's how this mess got started... lol. I didn't think of a quick bread... I'll have to check to see if I have any recipes that use almost 2 cups...

Rita

I never drain my cherry pie filling, I use it all. I just baked a cherry pie this week. My pie filling has a lot of cherries in it. I buy it in a glass quart jar and I believe the brand name is Baker's. It looks just like a canning jar with lid. The amount is just right for a 9 inch pie crust. So I never have any pie filling left.

Sue

Yep, that's the same brand I buy... I don't know what happened this time... It tasted exceptionally good but the cherries were almost mush and there just wasn't as many... Guess they cooked it to long?

I ran across that brand last year and the main reason I tried it was because it does come in a glass jar... The apple is pretty good too but they really seal those jars, don't they... lol

Rita

Rita, although I really don't like the gelatinous goo, which is why I bake pies from frozen fruit, if I had it I'd probably buy a package of frozen cherries, heat those up on the stove, add a bit of sugar and then stir them into the gelatinous goo and bake another pie from it!

Annie

How about mixing the sauce with some whipped cream and making a "cherry fool"? Don't mix the 'goo' all the way into the whipped cream - leave it streaky. You can eat it as is, or layer it with fruit, nuts, and/or granola (like a parfait).

Lori

Rita, yes, those jars are a real pain to open. I solved the problem though. I bought a jar opener at a rummage sale and that works like a charm! I paid $3.00 for it. I really like it. I am thinking it is Black and Decker. Good luck with your pies.

Sue

Easy way to open a lidded jar...take a church key (bottle opener) and pop the seal.
Wa La the jar opens easily..

Linda

Throw it out :)
I like to mix one can of drained sour cherries with a can of pie filling cherries when I need them for a pie or dump cake. Never an issue with too much goo.

I often buy a container of strawberry glaze to use with fresh berries, and I think the left over cherry goo you are talking about has the same consistency. I have a fruit salad recipe that has fresh strawberries, pineapple chunks and sliced bananas - as much of each as you want. Then I just fold in the glaze.

I don't think you can pop a screw top lid like the pie filling comes in. It isn't like a spaghetti sauce lid. These are canning jars with lids that screw on.
I like the peach glaze with fresh peaches or nectarines. Sometimes take a big bowl to church dinners that way.
Sue

Could you smear it on top of a cheesecake?
Shave some chocolate over that and voila! Chocolate Cherry Cheesecake.

Or, you could actually make Chocolate Cheesecake...

Deanna

Blend it into a smoothie. :)

Rita, it's hard for me to understand why there wold be so much goop. Makes me mad and I would love to plug the Co I work for (but won't, I get skeared!)

Nancy

Not sure I understand the need to drain a can of cherry pie filling.

Did I miss something here?

Rusty

The last time I bought this brand of cherry pie filling it did have the right amount of 'goop' to cherries... Guess I just got the last of the pot this time... It still tasted great but the cherries were a bit over cooked and there was a lot of 'goop'...

Nope, you can't use a 'church key' on these jars, not even the handy dandy JarPop!... The rim on the lid is just too thick/high... This time I used the tip of a butter spreader to pry up the edge of the lid to break the seal... The last time I used the apple filling I took an ice pick to it and poked holes in the lid... LOL

Anyhow... What I ended up doing... I took a yellow cake recipe, replaced the milk and sugar with the "gelatinous goo", added a few spoons of powdered milk, enough water to thin the batter to a cake consistency, added a bit of almond extract and a really good handful of mini chocolate chips...

It had a fantastic flavor but it didn't rise... I ended up with a pan full of rubbery gelatinous goop... The squirrels loved it... LOL

Rita

I too like the glass jars Rita, I save my lids as they are really nice. I don't want them all dented up. I'll bet you could can and reuse those lids. Have a great weekend.

Sue

LOL, Rita, rubbery red gelatinous goo, sounds yummy. I'm just grinning here, that's SO something I'd do to try to save something, and end up ruining something else!

I always thunked the top of the jar on the counter to break a seal, but Dad used to hit the bottom of the jar. I guess he could hit it hard enough to break the seal, but I can't.

Annie