I've got two jars of Aldi Moriello tart cherries. What to do with them?

Fruit tart: Basic pastry, custard, drained cherries, glazed with

the thickened syrup flavored with Kirsch, Framboise, Cognac, etc. We love making them with fresh fruit and glazing them with apricot preserves (and people just love these), but they are also good made with good quality jarred fruit like these cherries.

 
Good idea. Did.you know I have never seen a fresh tart cooking cherry?

I used to very rarely see frozen ones, but not in a long time. Bing & Ranier here only. Cooking cherries must be only sold locally & commercially.

 
Nope. Not here either. Thankfully, I have my own Montmorency tree.

I think the reason is they are not as durable as the sweets. When we pick, they frequently slip their pits which remain on the tree (not that I mind that!!!). But then, the de-pitted cherry is on the clock at that point and wouldn't be sellable. And if they are picked before they are ripe, they're pretty much useless.

 
My childhood best friend had two tart cherry trees in their yard. I hated it because they looked

so beautiful, yet were SO bad to eat after plucking them.

Who knew I'd come to regret that.

 
I sort of viewed my grandmother's tart cherry trees in her fruit orchard the same way as well...

couldn't pick the pretty red cherries and eat them, but I sure did like the cherry pies that grandma had coming continuously out of her oven during cherry season and the ones she made and froze for the rest of the year.

 
Make sure you drain well then cook that juice down to about 1/3 cup and stir back in!

It makes an amazing, condensed cherry juice and totally ramps up the flavor

 
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