MORELLO CHERRY PRESERVES
This is our favorite way of having cherries on hand that can be turned into a bunch of great recipes with minimal effort... sauce, vinaigrette, dessert topping, pastry filling, or a wonderfully simple but amazing glaze. Keep it on hand yourself and find out how many uses you can find for it!
Provided by Rare Affaire
Categories Cherries
Time 35m
Yield 25 oz
Number Of Ingredients 8
Steps:
- Combine cherries, sugar, lemon juice and lemon zest in a non-reactive bowl and let stand for 30 minutes.
- In a heavy-bottomed sauce pan, combine cherry juice and pectin. Bring to a full rolling boil for 1 minute.
- Add cherries/sugar/lemon mixture, kirschwasser, and salt to juice/pectin mix. Bring back to boil for 3 minutes.
- Allow to cool to room temperature.
- Store in air-tight jar. (You can process this by canning it for extended storage.).
Nutrition Facts : Calories 43, Sodium 8.3, Carbohydrate 11.2, Fiber 0.4, Sugar 9.8, Protein 0.1
MORELLO CHERRY & ALMOND TRAYBAKE
This fruity cake uses ground rice and almond extract for a cheaper bake - perfect for a cake sale or as a teatime treat
Provided by Nancy Birtwhistle
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 24
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a large square traybake tin, about 28 x 28cm, with baking parchment. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula. Spoon the mixture into the prepared tin and bake for 30-35 mins until the cake is golden brown, springy to the touch, and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
- To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fairly fluid icing. Transfer 3 tbsp of the icing to a small bowl and set aside. Spoon the remaining icing over the cooled cake - it should be liquid enough to level itself out; if not, use a knife to smooth it. Knead the marzipan to soften it, then incorporate enough red food colouring to turn it bright red. Roll into 48 cherry balls.
- When the icing is almost set, place 2 balls directly next to each other on the icing, in rows of 4, with enough space between each to cut 24 equal pieces. Colour the reserved icing with green food colouring, then transfer to a piping bag fitted with a very fine nozzle, or simply snip off the end, and pipe cherry stalks next to the marzipan balls. When all the icing is completely set, take the cake out of the tin and cut into 24 pieces.
Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
EASY CHERRY JAM
Celebrate cherries with this homemade cherry jam. Perfect in cakes or slathered over fresh bread, it also makes a lovely gift for family and friends
Provided by Anna Glover
Categories Condiment
Time 1h15m
Yield Makes 4 x 150g jars
Number Of Ingredients 3
Steps:
- Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
- After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
- Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.
Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein
MORELLO (SOUR) CHERRY LIQUEUR
I suppose you could make this with other types of cherries -- but it won't have the same flavour. Morello's are not meant for eating out of hand -- they DO make the most superb liqueur. This is the homemade liqueur you'll find in every Greek family's cupboard. This takes 1 1/2 months to macerate properly.
Provided by evelynathens
Categories Beverages
Time 15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Wash and remove the stems from the cherries.
- Place a layer of cherries in a 4-quart jar and cover with a ½ inch layer of sugar.
- Continue layering cherries and sugar in this manner, ending with sugar.
- Add the spices and vodka.
- Seal jar.
- Place in a spot that receives the most sunlight during the day.
- Leave to macerate for 4 weeks.
- Add the brandy.
- Seal tightly and let stand another 2 weeks, shaking every so often.
- Strain into another bottle.
- Discard spices.
- Put cherries back in the bottle.
- Store in a cool, dark place.
- To serve: Pour into your pretties liqueur glass (the liqueur is ruby-red) and add 1-2 cherries to each glass.
Nutrition Facts : Calories 1887.6, Fat 0.7, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 285.3, Fiber 7.7, Sugar 273.2, Protein 3.9
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