Hi Dawn,
We live near a cherry orchard and are lucky enough to be able to buy pitted washed cherries from the farm. The farm also packs cherries commercially. What they do for bakers is pack them with the correct ratio of cherries and sugar for cherry pies and freeze them. You could pack individual freezer containers or bags with 4 cups of cherries and 1 cup of sugar, then freeze until you want to bake a pie. That's what they do at the farm - but in 5 gallon containers.
Some time ago I saw an article in Cook's Illustrated about freezing fruit, and they recommended freezing strawberries and cherries in a light syrup. I have done that, and it works quite well.
And canning cherries is very easy. Again you use a light syrup and water bath process. The recipe I used is from the Ball Blue Book which you have. They look very pretty in the jar. I was thinking of trying some this year with some rum or brandy for gifts.
Another thing that makes a nice gift is what we call "cherry bounce". Simply fill a clean quart jar with pitted, washed cherries, add 1-2 cups of sugar, add a cinnamon stick, then pour in vodka to fill the jar. The amound of sugar you put in the jar determines how sweet the final cherries are. Put the lid on and set the jars away in a cool dark corner, and around Christmas they are wonderful. You can drink the liqueur, and the cherries are yummy on ice cream or over cake, pudding, etc. I wouldn't plan on giving them all away....
You can also make dried cherries. Commercial cherry driers sweeten the tart cherries and coat them with oil to keep them from sticking to each other. I have dried the pitted cherries plain, and they came out fine though rather tart for nibbling. I also have tossed them with a little sugar and let them sit just long enough for the juice to dissolve the sugar, then dried them. They taste like the expensive commercially dried cherries.
I'm always looking for ways to use the cherries that are relatively easy, and use a fair amount of cherries. This year I'm planning to try something new. GayR posted a recipe for Strawberries in the Sun a few years ago at the old swap. I finally tried it, and it looks like it will be a great way to use cherries, too.
Strawberries in the sun (Fraises du soleil)
1 1/2 pounds sugar (3 1/4 cups )
1 1/2 cups water
3 pounds small whole ripe strawberries, hulled (1 1/2 quarts)
Combine sugar and water in large stainless steel saucepan. Boil 6-8 minutes, until mixture reaches the soft-ball stage (240 degrees). Add berries; cover and cook in syrup 2 minutes, shaking pan gently instead of stirring.
Set pan aside, covered, off heat for 10 minutes. Berries will be very limp.
Transfer mixture to roasting pan. Mixture should be no more than 3/4 to 1 inch thick. Place pan in a 175-180 degree oven for 15 to 16 hours, till syrup reaches desired thickness. It will get thicker as it cools. Be sure to test oven temperature with a separate oven thermometer. If your oven runs too hot, simply use the original method of drying berries in the sun.
To store: Spoon gently into jars and keep in refrigerator.
To serve: Gently place berries in syrup into a wide glass dish. Bring to table decorated with fresh sprigs of mint and a smattering of rose petals. Spoon over vanilla, mint or strawberry ice cream.
These strawberries are so good that some prefer to just place 3 or 4 tablespoons into a tiny dessert dish and eat them as they are.
http://www.bayarea.com/mld/mercurynews/living/food/5851489.html
gayR
I just pulled these out of the oven this morning, and they look like they will be delicious, and will keep well in the refrigerator. I plan to try them this week as a garnish for a dessert I'm planning to serve (Cheesecake in a Glass). Big thank you GayR for posting these way back when. I'm sure cherries would work well, too, in this recipe.
Good luck with your cherries. The ones you preserve will be a delicious treat in January.
We live near a cherry orchard and are lucky enough to be able to buy pitted washed cherries from the farm. The farm also packs cherries commercially. What they do for bakers is pack them with the correct ratio of cherries and sugar for cherry pies and freeze them. You could pack individual freezer containers or bags with 4 cups of cherries and 1 cup of sugar, then freeze until you want to bake a pie. That's what they do at the farm - but in 5 gallon containers.
Some time ago I saw an article in Cook's Illustrated about freezing fruit, and they recommended freezing strawberries and cherries in a light syrup. I have done that, and it works quite well.
And canning cherries is very easy. Again you use a light syrup and water bath process. The recipe I used is from the Ball Blue Book which you have. They look very pretty in the jar. I was thinking of trying some this year with some rum or brandy for gifts.
Another thing that makes a nice gift is what we call "cherry bounce". Simply fill a clean quart jar with pitted, washed cherries, add 1-2 cups of sugar, add a cinnamon stick, then pour in vodka to fill the jar. The amound of sugar you put in the jar determines how sweet the final cherries are. Put the lid on and set the jars away in a cool dark corner, and around Christmas they are wonderful. You can drink the liqueur, and the cherries are yummy on ice cream or over cake, pudding, etc. I wouldn't plan on giving them all away....
You can also make dried cherries. Commercial cherry driers sweeten the tart cherries and coat them with oil to keep them from sticking to each other. I have dried the pitted cherries plain, and they came out fine though rather tart for nibbling. I also have tossed them with a little sugar and let them sit just long enough for the juice to dissolve the sugar, then dried them. They taste like the expensive commercially dried cherries.
I'm always looking for ways to use the cherries that are relatively easy, and use a fair amount of cherries. This year I'm planning to try something new. GayR posted a recipe for Strawberries in the Sun a few years ago at the old swap. I finally tried it, and it looks like it will be a great way to use cherries, too.
Strawberries in the sun (Fraises du soleil)
1 1/2 pounds sugar (3 1/4 cups )
1 1/2 cups water
3 pounds small whole ripe strawberries, hulled (1 1/2 quarts)
Combine sugar and water in large stainless steel saucepan. Boil 6-8 minutes, until mixture reaches the soft-ball stage (240 degrees). Add berries; cover and cook in syrup 2 minutes, shaking pan gently instead of stirring.
Set pan aside, covered, off heat for 10 minutes. Berries will be very limp.
Transfer mixture to roasting pan. Mixture should be no more than 3/4 to 1 inch thick. Place pan in a 175-180 degree oven for 15 to 16 hours, till syrup reaches desired thickness. It will get thicker as it cools. Be sure to test oven temperature with a separate oven thermometer. If your oven runs too hot, simply use the original method of drying berries in the sun.
To store: Spoon gently into jars and keep in refrigerator.
To serve: Gently place berries in syrup into a wide glass dish. Bring to table decorated with fresh sprigs of mint and a smattering of rose petals. Spoon over vanilla, mint or strawberry ice cream.
These strawberries are so good that some prefer to just place 3 or 4 tablespoons into a tiny dessert dish and eat them as they are.
http://www.bayarea.com/mld/mercurynews/living/food/5851489.html
gayR
I just pulled these out of the oven this morning, and they look like they will be delicious, and will keep well in the refrigerator. I plan to try them this week as a garnish for a dessert I'm planning to serve (Cheesecake in a Glass). Big thank you GayR for posting these way back when. I'm sure cherries would work well, too, in this recipe.
Good luck with your cherries. The ones you preserve will be a delicious treat in January.
