Sour Cherry Recipes

Steps:

• Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
• Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

Steps:

• Spray an 8" pan with non stick spray.
• Place cherries in pan, (after draining them, reserve juice in small bowl) set aside.
• Heat cherry juice, one tbls flour and 1/8 tsp salt.cook, stirring constantly, for 2 minutes; Add almond extract and a few drops of red food coloring, if desired; Pour over cherries.
• Sift remaining flour with salt, baking powder and remaining sugar -- , Blend in margarine, till crumbly --, Stir in milk.Drop by tblsful over cherry mixture, brush with milk and sprinkle with sugar to taste.
• Bake for 15-20 minutes at 425*.

Steps:

• Wash, stem, and pit cherries.
• Chop them small pieces.
• Put fruit and sugar in a large saucepan.
• Boil hard for 1 minute.
• Remove from heat and stir in liquid pectin.
• Skin 5 minutes.Add almond extract,.
• Put in jars and seal with hot lids.
• I sometime do a 5 minute hot bath, but not everytime.

Steps:

• Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.

Steps:

• In a nonreactive bowl, combine all ingredients. Let stand, stirring often, until fruit has begun to macerate, 1 hour. Place a parchment round directly over surface and refrigerate, at least 8 hours and up to 1 day.
• Remove from refrigerator and let stand, stirring occasionally, 30 minutes. Strain mixture through a medium-mesh sieve, reserving solids. Place juices in a pot and bring to a boil over medium-high heat. Skim any impurities from surface, reduce heat to medium, and cook, skimming occasionally, until reduced by half and very syrupy, 16 to 18 minutes. Stir in reserved cherry solids. Return to a simmer and cook, gently stirring occasionally, until fruit is plump and just beginning to soften, about 3 minutes more. Let cool slightly, then transfer to jars. Let cool completely, then cover and refrigerate up to 1 month or try canning with our helpful instructions.