Archive for the ‘Sour Cherry’ Category

Sour cherry sauce for pork has this most fabulous sauce for your sour cherries.  It’s what I’m having for supper tonight!!


  • 3 tablespoons balsamic vinegar
  • 3 tablespoons sugar
  • 3/4 cup dry red wine
  • 1/4 cup minced shallot
  • a 3-inch cinnamon stick
  • 1 cup chicken broth
  • 1 pound sour cherries (about 3 cups), pitted
  • 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
  • 2 teaspoons fresh lime juice, or to taste
  • eight 1-inch-thick boneless pork chops
  • vegetable oil for rubbing chops


In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.

Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.

Char’s panacotta with sour cherry topping

Thank you Char for forwarding us this yummy sounding recipe.  I just need to find the time to give it a go!

These panna cottas (Italian for cooked cream) are smooth, light and mild
molded desserts set off by a bright, intensely flavored cherry compote. The
recipe calls for a vanilla bean, which yields the best flavor, but you can use
extra vanilla extract instead; just be sure it’s top quality. The compote is also
delicious spooned over slices of angel food cake or scoops of vanilla frozen
yogurt. Recipe by Nancy Baggett.

Vanilla-Kirsch Panna Cotta with Cherry

1/4 cup kirsch (see Ingredient Note)
1 3-inch-long piece vanilla bean (see Substitution Tip)
2 1/4 teaspoons unflavored gelatin
1/4 cup sugar
2 cups nonfat vanilla yogurt, chilled
1 teaspoon vanilla extract
1/8 teaspoon almond extract

1/2 cup heavy whipping cream, well chilled
2 cups fresh dark sweet cherries or frozen (thawed; see Tip), pitted
1/3 cup dried cherries
1/4 cup cherry preserves
1 2-inch piece cinnamon stick
1/4 teaspoon freshly grated lemon zest
2 teaspoons lemon juice

1. To prepare panna cotta: Coat six 3/4-cup (6-ounce) custard cups,
ramekins or decorative nonreactive molds (see Note) with cooking spray.
2. Combine kirsch and vanilla bean in a small heatproof glass bowl.
Microwave, uncovered, on High until hot but not boiling, 20 to 30
seconds. Let stand until the vanilla bean infuses the kirsch with flavor, at
least 30 minutes and preferably longer. Remove the vanilla bean and
reserve it to add to the compote. Sprinkle gelatin over the kirsch; stir to
mix. Let stand for 5 minutes. Microwave, uncovered, on High until the
gelatin has completely dissolved but the liquid is not boiling, 20 to 40
seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small
skillet. Set the bowl with the gelatin mixture in the simmering water until
the gelatin has dissolved completely.) Stir the mixture until smooth. Stir in
3. Whisk yogurt, vanilla and almond extract in a medium bowl.
Thoroughly whisk in the gelatin mixture. Refrigerate, stirring occasionally,
until the mixture just begins to thicken, 15 to 20 minutes. Beat cream in a
small deep bowl using an electric mixer or whisk until soft peaks form.
Whisk the cream into the yogurt mixture just until smoothly incorporated.
Divide the mixture among the prepared cups. Cover and refrigerate until
the panna cottas are chilled and set, at least 4 hours and up to 3 days.
4. To prepare compote: Stir fresh (or frozen, thawed) and dried cherries,
preserves, cinnamon stick, lemon zest and juice in a medium non-reactive
saucepan (see Note). Split the reserved vanilla bean piece in half
lengthwise. Scrape the seeds into the pan and add the split bean. Boil over
medium heat, stirring occasionally, until the dried cherries are softened
and the juice is somewhat reduced, 6 to 8 minutes. Let cool. Cover and
refrigerate for at least 3 hours and up to 3 days.
5. To serve: Run a knife around the cups to loosen the panna cotta. One
at a time, set the cups in hot water for 30 to 40 seconds, then invert onto
a serving plate, holding the cup and plate tightly together. If they don’t
unmold, break the vacuum by carefully pushing the knife under the edge
of each cup, lifting up slightly, then inverting again. Remove the
cinnamon stick and vanilla bean pieces from the compote and serve the
compote with the panna cottas.
Ingredient Note: Kirsch (also called kirschwasser) is clear cherry brandy,
commonly used as a flavor enhancer in fondue and cherries jubilee.
Substitution Tip: Increase the vanilla extract in Step 3 to 1 1/2 teaspoons
and add 1 teaspoon vanilla extract to the compote when it is removed
from the heat.
Tips: Be sure to measure frozen cherries while still frozen, then thaw.
(Drain juice before using.)

Sour Cherry Martini

From the “Prairie Fruit”  cookbook by Getty Stewart

Makes one cherry martini.

Nanking Cherry juice, 2 oz

Vodka, 1 oz

orange liqueur, 1/2 oz

Dry Vermouth, 1/2 oz

Ice, 1 cup

1. Pour Juice and alcohol into a martini shaker

2. Add ice and shake vigorously for several seconds

3. Place a cherry in the bottom of a cocktail glass

4. Strain beverage on top of the cherry

5. Serve immediately

Sour Cherry Granita

From the fabulous “Prairie Fruit” cookbook by Getty Stewart

-Cherry Juice, 2 cups

-Honey, 1/4 cup

-Lemon Juice, 1 tbsp

-Water, 3/4 cup

1. Mix the cherry juice, lemon and honey in a sauce pan

2. Heat and stir to dissolve honey.  Remove from heat, stir in water.

3. Pour in a shallow, freezable dish and freeze for 60 minutes.

4. Remove and scrape ice crystals from the side into the centre.

5.  Freeze for 30 minutes, then scrape again.  Continue to freeze and scrape every 30 minutes until entire mix is frozen, about 4 hours.

6. Scoop into individual serving dishes.  If frozen too hard, rest on counter for 5 minutes before scooping.

Sour Cherry Sauce

From the Prairie Fruit Cookbook by Getty Stewart

Sour Cherry Sauce

2 tbsp balsamic vinegar

2/3 cups sugar

4 cups sour cherries pitted

1. Place vinegar and sugar in saucepan over medium heat

2. Cook and stir until sugar bubbles

3. Add the cherries and cook, stirring occasionally until the cherries soften and release their juice, about 5 minutes

4. Use a slotted spoon to remove the cherries.  Continue to cook the juice until the sauce reduces by at least half, about 10 minutes.

5. Remove from heat and add cherries

6. Cool and serve over ice cream, with cake, on yogurt etc.  Can be refrigerated for 1 week.

Sour Cherry Liqueur

Yes, you can make pie, cakes, gelato, sorbet or various other things with sour cherries.  I like to make booze with them.  This incredibly easy recipe makes the most fabulous sipping liqueur.

6 liters of Manitoba sour cherries.  Pits and all

26 oz vodka

7 cups sugar.

Give the cherries a quick rinse if they are dirty.  Put them in a large plastic or glass container (not metal).  Sprinkle the sugar on top, mix it in with a wooden spoon while sprinkling.

Add the vodka, mix it all in.   Stir until the sugar is all dissolved.

Put a lid on, shake it up a bit, and sit it on your countertop or somewhere where you will see it every day.

Every day for 5-6 weeks give the pail a quick shake.  Don’t open it and sneak a cherry or two.  Patience is a virtue with this.

After 6 weeks, strain the liquid though cheese cloth.  Let the cherries drain for a few hours, and squeeze out the precious liquid with your hands.

Store in mason jars.  Serve with carbonated water, over ice cream, or sip from a small glass.  Bring as a hostess gift and everyone will love you.