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History / Geography
Cherries have been known to date back as early as 300 BC. They were
given their name after a town, Cerasus, in Turkey.
During the Middle Ages, it was decided that cherries should be eaten
at the beginning of the meal. Cherries were thought to be a "cold"
fruit that lowered the body temperature and would make people
susceptible to fevers.
Varieties / Season
May to August
Sweet: These are larger, firmer and heart shaped. They can be eaten
fresh or cooked. They are a dark red to purple shade. Bing, Lambert, Tartarian and Royal Ann.
Sour: These are smaller, softer and rounder. They are great for pies
and jams. Early Richmond, Montmorency, Morello.
How to Choose
Choose brightly colored cherries that are shiny and plump. The sweet
cherries should be firm, and the sour cherries should be semi-firm.
Cherries with a stem last longer.
How to Store
Store unwashed in a plastic bag in your refrigerator.
Wine
French Columbard
Hints
If you don't have a cherry pitter, use a straw instead to help push
the pit out!
To maintain their color when baking (cakes, cookies, muffins etc.)
use buttermilk or sour cream for some of the milk in the recipe.
Spices
Allspice, cardamom, cinnamon, mace and nutmeg.
Equivalents / Substitutions
1 pound = 3 cups stemmed = 2 1/2 cups pitted
10 oz. frozen = 1 cup
16 oz. can = 1 1/2 cups drained
More Information:
http://www.califcherry.com
http://www.cherrymkt.org/index.html
Recipes
Traditional Cherry Pie
- 4 cups frozen unsweetened tart cherries
- 1 cup granulated sugar
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon almond extract
- Pastry for 2-crust, 9-inch pie
- 2 tablespoons butter or margarine
Combine cherries, granulated sugar, tapioca and almond extract in a
large mixing bowl; mix well. (It is not necessary to thaw cherries
before using.) Let cherry mixture stand 15 minutes.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot
with butter. Adjust top crust, cutting slits for steam to escape.
Bake in a preheated 400 degree oven 50 to 55 minutes, or until crust
is golden brown and filling is bubbly.
Yields: 8 servings
Cherry Marketing Institute:
http://www.cherrymkt.org/index.html
Cherry Walnut Divinity
- 2 egg whites
- 1/8 teaspoon salt
- 1 cup candied cherries -- Chopped
- 3 cups light brown sugar
- 1 cup water
- 1 cup chopped walnuts
- 1 teaspoon vanilla
- 1 cup corn syrup
Boil sugar, syrup, salt, and water to firm ball stage (248 F). Pour
slowly, beating constantly, over stiffly beaten egg whites. Beat
until candy begins to stiffen. Add candied cherries, flavoring, and
nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-
buttered pans. When cold cut in squares.
Yields: 12 servings
Cherry Soup
- 1/2 cup frozen unsweetened tart cherries
- 1/2 cup frozen dark sweet cherries
- 1 cup custard-style cherry yogurt
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup dried tart cherries
- 1 tablespoon grenadine
- 1 tablespoon granulated sugar -- or to taste
- 1/4 teaspoon ground nutmeg
Thaw tart and sweet cherries, reserving their juice. In an electric
blender or food processor container, purée tart and sweet cherries
with juice until smooth. Set aside.
In a large mixing bowl, combine yogurt, sour cream, heavy cream and
dried cherries; mix well. Add puréed cherries, grenadine, sugar and
nutmeg; mix well. Let chill 1 to 2 hours to blend flavors. Serve
chilled.
Serving size: 1/2 cup
Cherry Marketing Institute:
http://www.cherrymkt.org/index.html
Cherry Jam
- 1 1/2 pounds frozen unsweetened tart cherries
- 4 cups granulated sugar
- 1 1 3/4-ounce package powdered fruit pectin
- 3/4 cup water
Coarsely chop cherries, then allow to come to room temperature. Do
not drain cherries; use all the juice. Combine cherries with juice
and sugar; mix well. Set aside 10 minutes; stir occasionally.
Combine pectin and water; bring to boiling, stirring constantly.
Boil, stirring, 1 minute. Remove from heat. Immediately stir in
pectin, stirring until sugar is completely dissolved, about 3
minutes. Pour into containers to within 1/2 inch of tops. Seal with
lids. Let stand at room temperature 24 hours to set.
Store in refrigerator up to 3 weeks, or freeze up to 1 year. To use,
thaw in refrigerator.
Makes 5 to 6 cups
Serving size: 2 tablespoons
Cherry Marketing Institute:
http://www.cherrymkt.org/index.html
NOTES : Follow recipe exactly. Do not make substitutions. Have ready
clean freezer containers with lids (1- or 2-cup size).
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