Tart Cherry Mania
Sweet, tart, bursting with the brightness, tart cherries have a short season but, because they keep super well frozen, they also keep us with a little bit of summer year-round. Some ideas on how to make the most of them, below.
QUICK CHERRY JAM
If you’re not going to make a massive batch, and likely going to eat it within the week, a little quick jam is super easy to make and requires zero canning. Just heat cherries, add sweetener to taste, a dash of citrus zest, and heat. Bring to a boil then simmer and eat when you like it. Makes the house smell amazing, too. Use the jam to top your pancakes, add to your yogurt, top your chevre toasts.
HEALTHY CHERRY CRISPS
Make the cherry filling just as you’d make the jam listed above, add more or less cherries depending on how sweet you like it. Great with maple syrup. Toss some rolled oats in a bit of butter or coconut oil, add sea salt, any spices you’d like. Put the jam mixture in your ramekin, top with oats mixture, bake 20-25 minutes at 350.
SOUR CHERRY SHRUBS
You can actually make this without heat treatment. Simply defrost your cherries, add about half as much sugar or more - opt for coconut sugar for a low-glycemic situation - muddle together and let sit for about an hour. Add enough vinegar to cover the mixture, and let it sit for one week in the fridge for all the flavors to mix. Strain (or don’t) and keep in an airtight container in the fridge!
JUST ROAST ‘EM
Keep em’ sour or sweeten up by tossing in maple syrup, then roast, or slow and low cook until dehydrated, your call.
ADD TO YOUR FAVE ROASTED VEGGIE DISH
Just toss a handful of cherries into your upcoming veggie roast or saute. Great paired with dates, parsnips, Brussels sprouts, rutabaga, turnips, squash.
PICKLE OR QUICK PICKLE ‘EM
Great as an addition to salads, your cheese plate, or even just a snack. This quick pickled sour cherry recipe keeps in the fridge for up to a year.
MAKE A SAVORY SAUCE
For your steak, chicken, Cornish hens, pork chops, ham sandos, fish, or anything savory like tamales, crab cakes, baked potatoes or squash and sour cream. We’ve got our eye on this cherry balsamic.
