Cherries

[Mama Mangia]

Cherries vary: the different types ?
Cherries come in two categories: sweet and tart. Sweet cherries are the most popular.

Bing ? the Bing is king when it comes to the demand for sweet cherries. It is a large, plump variety with dark, purple-red flesh and dark ruby skin that turns nearly black when fully ripe.

Lambert ? the second most popular variety. It?s a red, heart-shaped fruit, very similar in taste to the Bing.

Rainier ? the third most popular, developed at the Washington State University Research Station by Dr. Harold Fogle. It is sweeter and milder than the Bing, and has creamy yellow and pink flesh and skin.

Royal Ann ? this variety is most often made into maraschino cherries. It was in 1896 that cherry processors in the United States began experimenting with making Royal Ann cherries into maraschinos, following the lead of the original maraschino cherries ? a variety called Marasca that Italian merchants soaked in liqueur. The processors substituted almond oil for some of the liqueur in the cherries, eventually omitted the liqueur altogether, and by 1920 the Royal Ann version of the maraschino had replaced the Italian delicacy in the United States.
Sour cherries ? the tart varieties, Montmorency and Morello being the most common types, are a very bright red in color and much smaller than the sweets. They?re most often canned or frozen and used for pie fillings and sauces. Michigan grows over 75% of the tart cherry crop in a five-county area around Lake Traverse.


All varieties of cherry have remarkably short growing seasons. Bings are generally available from the end of May to early August, reaching their peak season in June and July. Its sweet counterparts such as Van, Lambert, and Rainier are available a tad bit longer, until about mid-August or so. The cherry varieties that appear earlier and later in the season than Bings are softer and less sweet. Any fresh cherries you see in the store after August are most likely from cold storage, although some stores import small quantities of sweet cherries from New Zealand during the winter months. The growing season of sour cherries such as Morello and Montmorency is blink-and-you?ll-miss-it short ? it both begins and ends in July!


How to pick cherries ? from the supermarket.

The flavor and texture of cherries are compromised in warm temperatures, so make sure they?ve been kept in a cool, moist area. Since grocery stores most often display cherries piled up in bins or boxes, the fruit tends to get roughly handled ? so when choosing your cherries, take just a few into your hand at a time and inspect them closely.

A good cherry should be large (roughly an inch or more in diameter), hard, glossy, plump, and dark. The color of a good Bing, for example, will be so dark purple that it almost looks black. Toss back the fruits that are small in comparison to the rest, that don?t feel as firm, or that have cuts or bruises on the surface or are sticky from the leakage of juice. When a bunch of cherries in the bin are spoiled, they?ll trigger the surrounding fruit?s spoilage process, so consider buying your cherries somewhere else if a good portion of the fruit is unsavory.

Check the stems; they should be green and look fresh. A dark stem is the sign of poor storage conditions or old age. Don?t buy cherries without stems, because the break where the stem once was can invite decay to begin, and the cherry may not be as fresh.


Care and storage.
Cherries bruise easily, especially the lighter-colored, more delicate Rainier variety, so make sure you package them loosely in plastic bags. Either that, or you can store them in a shallow pan (make a single layer) and cover them with plastic wrap. If they were fresh and in good condition at the time of purchase, they should keep for about a week in your refrigerator when properly stored.

Check them periodically, because as mentioned earlier, one spoiled fruit can "encourage" the others to spoil as well.

If you want to extend your eating pleasure through the winter months, you can stock up and freeze the cherries. Rinse and drain them well, and then spread them out in a single layer on a cookie sheet or pizza pan and pop them in the freezer. Once they?re frozen, transfer them to a heavy, freezer-safe plastic bag, where you can safely keep them for up to a year. Be sure to mark the date on the bag so that you?ll know when they?re past their prime.

[Mama Mangia]

MAPLE CHERRY SAUCE

1/3 cup cherry juice blend
2 tablespoons cornstarch
1 cup frozen unsweetened tart cherries, thawed and well drained
3/4 cup maple-flavored syrup
1/2 cup chopped walnuts
1 teaspoon grated orange peel.

Put cherry juice blend and cornstarch in a small saucepan; mix well. Cook over medium heat until thickened. Add cherries, maple-flavored syrup, walnuts and orange peel; mix well. Cook, stirring frequently, over low heat until all ingredients are hot. Serve over roast turkey, pork or ham.



CHERRY DELIGHT

1 (21-ounce) can cherry filling and topping
1 (16-ounce) container low-fat cottage cheese
1/2 cup slivered almonds
1/2 teaspoon almond extract, or to taste
1 cup frozen whipped topping, thawed
Fresh mint leaves

Combine cherry filling, cottage cheese, almonds and almond extract; mix well. Fold in whipped topping. Let chill until ready to serve. Garnish with mint leaves, if desired. Serve as a salad, dessert or snack.

[Mama Mangia]

Cherry Sauce
(about 2-1/2 cups)

1 lb sweet cherries, pitted
1/2 cup water
1/3 to 1/2 cup light corn syrup or sugar
1 tbsp cornstarch
Lemon juice
Kirsch, cognac, sherry or cherry liqueur (optional)


Place cherries, 1/4 cup water and syrup in saucepan and bring to a boil.

Blend cornstarch with remaining water and add, stirring, to the cherries. Cook, stirring, until clear, or about 1 minute.

Add lemon juice and kirsch to taste. Serve warm or cold over puddings or ice cream.

NOTE: The sauce may be stored in the refrigerator.

[Mama Mangia]

CHERRY JELLY

3 1/2 c. cherry juice (about 3 lb. or 2 qt. boxes sour cherries and 1/2 c. water)
1 pkg. powdered pectin
4 1/2 c. sugar

To prepare juice. Select fully ripe cherries. Soft; wash and remove stems. Do not pit. Crush cherries, add water and cover. Bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.

To make jelly: measure juice into a kettle. Add pectin and stir well. Place on high heat and stir constantly. Bring quickly to a boil that cannot be stirred down. Add sugar, continue stirring and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam from top quickly. Pour jelly immediately into hot containers and seal. Makes about 6 (8 ounce) glasses.

[Mama Mangia]

Cherry Pie

2 cups fresh Colorado cherries, pitted
1 1/2 cups sugar
1 tablespoon flour
1 tablespoon butter

Mix flour and sugar, then stir in with cherries. Pour into pastry shell, dot with butter, and cover with pastry top. Bake slowly for 45 minutes in a 350 degree oven


Sugar-Free Cherry Pie

Pastry for a 9-inch double-crust pie
5 cups halved, pitted fresh sweet cherries
1 teaspoon allspice
1 teaspoon mace
3 tablespoons flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/2 cups pecans, coarsely chopped
2 tablespoons unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the cherries, allspice, mace, flour, lemon zest, lemon juice, and pecans. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake at 450 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.

[CanMan]

Originally Posted by Mama Mangia

CHERRY JELLY

3 1/2 c. cherry juice (about 3 lb. or 2 qt. boxes sour cherries and 1/2 c. water)
1 pkg. powdered pectin
4 1/2 c. sugar

To prepare juice. Select fully ripe cherries. Soft; wash and remove stems. Do not pit. Crush cherries, add water and cover. Bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice.

To make jelly: measure juice into a kettle. Add pectin and stir well. Place on high heat and stir constantly. Bring quickly to a boil that cannot be stirred down. Add sugar, continue stirring and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam from top quickly. Pour jelly immediately into hot containers and seal. Makes about 6 (8 ounce) glasses.

Since this is not a "canning" recipe that would make it safe to store on the shelf, the jars should be stored in the refrigerator.

[Mama Mangia]

Actually it is a canning recipe - Pouring into hot containers and sealing - means to process according to the "directions" which are not posted because this is an old recipe and canning techniques have changed. I was hoping that everyone knew what I meant - but of course - I did it my way - and I screwed up. My apologies for this one.

I would tell everyone to consult a Ball Blue Book for further instructions on canning jellies. I have many old recipes - but techniques have changed - so please consult the BBB for the proper techniques. Mama wants everything safe for everyone!

For my household - I could get away with leaving one or 2 unprocessed to use for baking, etc. but I could never use 6 jars of this quick enough without wasting it.

Thanx CanMan for bringing this up!

[KYHeirloomer]

A lot, too, depends on whether you buy-in to the USDA's "big brother knows best" attitude.

For instance, the U.S. is the only country in the world which officially recommends against the wax sealing of soft spreads. Why? Cuz there's a very remote possibility that the seals won't work, and spoilage will occur. This is the same agency, btw, which says you do not have to sterilize jars used for jams and jellies.

They offer no figures on this, of course, because it's just a potential rather than real threat. And the spoilage mechanism with soft spreads (and other sugar preserved foods) is mold, which, unlike, say, botulism spores, is very visible.

In short, you know if jams, jellies, and marmalades are spoiled just by looking at them.

On the other hand, if you look at the actual figures, botulism is the greated scare tactic ever used by any government agency. The odds of contracting boutulism from properly handled home-canned foods are so slight as to be non-existent.

Remember, folks, when making a decision which way to go, that:

The USDA often self-contradicts itself regarding food safety. Different groups within the same office will give you advice that's 180 degrees apart.

And that this is the agency that says it's impossible to meet it's own nutrional standards unless you take supplements.

Gee. I wonder what we did for the 10,000 years before USDA existed. How did humanity ever survive?

[CanMan]

Wow, KYHeirloomer, sorry to have knocked off that big chip on your shoulder. Yes, the USDA likes to be on the safe side and not everyone is perfect 100% of the time otherwise we would not be called human, but I think the majority of people would like to know the food they preserve and have their family eat months or years later is not going to make them sick or worse.

New technology and research has shown that previous preserving methods were not sufficient to kill off many of the bacteria, molds, and toxins (especially the Botulism toxin) so new information and standards were published. Not following the newer guidelines of preserving food is like playing Russian ******** with your life and the lives of others. You may not care, but recommending such behavior on these public forums to people who may not know better is telling them it is safe, when in reality it is not.

[KYHeirloomer]

I'm not going to get in an argument with you over this, CanMan, except to say that nowhere in my post did I recommend anything.

What I did suggest is that when individuals make decisions regarding food safety they know the source of the data, and any private agendas that may or may not prevail.