Cherry Recipes

Grandma Tamura’s Canned Cherries

Need 10 pint jars, 10 lids, and 10 lid rings. Canner or large pot.

Recipe Size:        10 pint jars

Cherries:             6 lbs approximate

(Rainier, Bing, Lambert, Vann or Lapin)

Remove stems from cherries and wash. Fill jars with cherries leaving 1/2 inch space at top.

Medium Syrup:

6 cups water

3 cups sugar

Combine syrup ingredients over medium high heat until dissolved.

Pour syrup into jars leaving 1/2 inch space at top. Place canning lids in pan with water and boil. Wipe rim of jars, then put lids and rings on jars. Place rack in in bottom of canner or large pot with lid. Place jars in canner and fill canner with water until 1/2 inch of water covers tops of jars. Cook at rippling boil for 15 minutes for pint jars (if using quarts—20 minutes). Take hot jars out of canner and place on rack to cool. Let jars stand for 24 hours. After jars have cooled and sealed, remove rings. Suggestion to write date and variety on jar lids.

Elegant Cherry Tarts

1 sheet frozen puff pastry (half 17 oz package)

4 tbs sugar (divided)

2 tbs flour

1 tsp grated orange peel

2 cups fresh sweet cherries, pitted and halved

Preheat over to 400 degrees.

Cut four inch circles from puff pastry sheet. Place on ungreased cookie sheet and turn edges to form a shallow shell. Sprinkle 1 tbs sugar evenly over all 4 shells. Combine remaining 3 tbs sugar, flour and orange peel. Sprinkle over cherry halves and stir well. Arrange cherries in a single layer on each shell. Bake 14-18 minutes or until pastry is brown.

Quick & Easy Cherry Jam

3 pounds sweet or sour cherries

2-4 lemons

1 box pectin

1 cup Karo light corn syrup

4.5 cups sugar

Remove stems, pit and chop cherries finely. Mix 3 cups cherries 1/2 cup lemon juice for sweet cherries and 1/4 for sour. Gradually stir in pectin and mix thoroughly. Set aside 30 minutes, stirring every 5 minutes until pectin is dissolved. Pour in Karo syrup and mix well. Stir in sugar and stir until dissolved. Pour into desired size containers leaving 1/2 inch at top. Cover and let stand at room temperature for 24 hours. Refrigerate as long as 3 weeks or freeze 1 year. Thaw in refrigerator.

Grandma Tamura’s Dark Sweet Cherry Pie

Pie crust (2 crust pie 9 in deep) either store bought or homemade (recipe page X)

Filling ingredients:

6 cups cherries (or 4 lbs) (Bing, Vann, Lambert, Lapin or Rainier)

4 tbs cornstarch

1/3 cup sugar

2/3 cup water

1 tbs lemon juice

1 tbs butter or margarine

Remove stems and pit cherries. Wash cherries. Place cherries in pan. Combine all other ingredients (except butter) in bowl and pour into pan with cherries. Cook over medium high heat until thick. Stir in butter and remove from stove. Prepare homemade crust is making homemade. If using store bought—pour filling into bottom pie crust. Place top crust and crimp edges. Score top of pie with knife in 3-4 places.

Bake 450 degrees on low rack for 15 minutes. Lower heat to 375 degrees and place pie in middle of rack for 45 minutes or until filling bubbles through scores in top crust. (NOTE: You may want to put foil around edge of pie for 30-45 minutes dependant on how dark you want your crust edge. Remove last 15 minutes of baking.)

Frozen Sweet Cherries

Remove stems and wash cherries. Place in plastic freezer bags and freeze. (Good in vacuum seal as well.) Remove from freezer and thaw for a few minutes. Enjoy this frozen treat!

Cherry Strudel Pie

1 cup fresh pitted pie cherries

1/2 cup dry cake or bread crumps

3 sheets fillo dough

1/2 cup sugar

3 tbs melted butter

2 tbs melted butter

Lightly butter cookie sheet. Combine cherries, sugar, and crumbs with 3 tbs butter. Place fillo sheet on large piece plastic wrap. Brush lightly with melted butter. Spread cherries mixture evenly along shorter side of fillo. Repeat layering with remaining fillo sheets. Using wrap, lift fillo, and carefully roll in jelly roll fashion. Do not seal end. Place roll seam down on cookie sheet. Brush top with remaining butter.

Bake 375 degrees for 35 minutes or until golden brown. Makes 6-8 servings.

Grandma Rubye’s Sour Cream Cherry Dip Sauce

1 cup sour cream

1 tbs lemon juice

1 tbs powered sugar

1 tbs grated orange peel

1 pound or more of dark sweet cherries

Wash cherries. Can also remove stems if desired. Blend first 4 ingredients above until smooth. Dip cherries by stems into blended sauce and enjoy! Keep refrigerated. NOTE: Cherries will be firmer if refrigerated 1-2 hours prior to serving.

Cherry Pudding

1 can cherry pie filling (homemade or store)

1 small package Jiffy white cake mix

1/2 cup pecans chopped

3/4 stick margarine (or butter), melted

Place cherry filling in bottom of cake pan 8x8 or 6x10 inches. Sprinkle mix over filling. Drizzle melted margarine over mix and put nuts over all.

Bake at 350 degrees for 40-45 minutes. Serve with cream if desired.

Cherry Surprise

4 tbs margarine or butter

Pinch salt

2/3 cup sugar

4 tbs milk

1 cup flour

2 tsp baking powder

2 cups sour cherries

1/8 tsp almond extract

Cream margarine, salt, and 1/3 cup sugar. Add milk alternately with flour and baking powder. Spread in greased 8-9 inch baking dish. Mix cherries, 1/3 cup sugar, and almond extract. Sprinkle cherry mixture over mixture in baking dish.

Bake at 350 degrees for 45 minutes or until cake tests done. (Insert toothpick and if comes out clean should be baked.) Serve warm with ice cream if desired.

Aunt Naomi’s Cherry Sauce

1.5 cups pitted sour cherries

2 inch piece cinnamon stick

4 tsp cornstarch

4 tsp corn syrup

4 tsp margarine or butter

1/2 tsp red food coloring (if desired)

2 whole cloves

1/4 cup sugar

1/2 tsp salt

6 tsp water

Place cherries in pan and fill to 2/3 top with water. Add cloves and cinnamon stick. Cover and cook on medium heat for 10 minutes stirring periodically. Remove from heat; remove cloves and cinnamon stick. Pour cherries into blender; add sugar, cornstarch, salt and corn syrup. Cover and process until cherries are a liquid.

Add 4 tsp cold water. Pour into pan and bring to a rapid boil. Turn to medium high heat and cook 3 minutes, stirring constantly. Remove from heat and add butter, lemon juice, and red food coloring. Serve on ice cream, custard pudding, dumplings, or cheese cake. Makes 3 cups sauce.

Cherry Salsa

1 cup pitted Northwest fresh sweet cherries
2 tablespoons chopped fresh basil
2 tablespoons finely chopped green peppers
1 teaspoon lemon juice
1/4 teaspoon each Worcestershire sauce and grated lemon peel
1/8 teaspoon salt
dash bottled hot pepper sauce

Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Makes 2 servings.

Recipe From NW Cherries website:
http://www.nwcherries.com/recipes

Cherry Chesse Brownies

1 (16-ounce) can dark sweet cherries

1 (15-ounce) brownie mix (8x8 pan size)

2 eggs, divided

1/4 cup vegetable oil

1 (3-ounce) package cream cheese, softened

2 tablespoons granulated sugar

3/4 cup flaked coconut

1 teaspoon almond extract

Drain cherries; reserve 1/4 cup cherry juice.

Put brownie mix in a large bowl. Add 1 egg, oil and reserved cherry juice; mix well.

Gently stir in cherries. Set aside.

Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer 3 to 4 minutes, or until well mixed.

Add remaining 1 egg; mix well.

Stir in coconut and almond extract.

Lightly grease an 8x8x2-inch baking pan. Spoon brownie mixture evenly into pan.

Spoon cream cheese mixture over brownie mixture. Use a knife to swirl cream cheese mixture into brownie mixture.

Bake in a preheated 350-degree oven 35 to 40 minutes, or until wooden pick inserted near center comes out clean. Let cool.

Cut into squares or bars.

Makes 9 squares; 18 bars.

Note: 1/2 cup chopped pecans or walnuts can be substituted for coconut.

Recipe from Oregon Cherry Grower’s website:

http://www.orcherry.com/recipes/index.html

Sweet Cherry Blondies

1-1/3 cups each flour and packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup pitted and halved Northwest fresh sweet cherries
1/2 cup chopped pecans

Combine flour, brown sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick. Spread half of batter in oiled and floured 9-inch baking pan. Toss cherries in small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top. Bake at 325°F 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces. Yield: 16 servings

Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.

Recipe From NW Cherries website:
http://www.nwcherries.com/recipes