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Pitted Sour Cherries with Rum

13 years ago

What would you do with them?? I received a jar for Christmas last year and haven't used them. Can you bake or cook with these? I suppose you can eat them right out of the jar but it doesn't sound good to me. I would rather use them in something.

Any ideas? I'm into cookie baking for the holidays right now, does anyone have a recipe for cookies that I can use these in?

Karen

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Comments (3)

lindac
13 years ago
I'd putting them on top of some pound cake with a scoop of vanilla icecream.
ruthanna_gw
13 years ago
When I make this quick bread, I usually substitute dried cherries for the maraschino cherries. I would thoroughly drain some of those cherries use them instead. I also like Linda's idea of serving them on pound cake or on hot milk sponge cake.

CHERRY-APPLE NUT BREAD

1/3 cup softened butter or margarine
2/3 cup sugar
2 eggs
1 cup applesauce
1/4 cup milk (skim is OK)
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbs. grated lemon rind
2/3 cup chopped walnuts
1/3 cup whole maraschino cherries

Cream butter and sugar together. Add eggs one at a time, beating thoroughly after each addition. Add applesauce and milk and mix. (Mixture will look curdled but donÃ¢ÂÂt worry.) In a separate bowl, mix flour and all other ingredients except nuts & cherries. Add flour mixture to egg mixture and stir only until blended. Sir in nuts and cherries. Pour into greased 9 X 5 X 3 loaf pan and bake in preheated 350 degree oven for one hour or until it tests done. Let cool in pan for 5 minutes, then turn out onto rack and cool thoroughly before slicing. Store tightly wrapped in refrigerator. OK to freeze. Yield: 1 large loaf. Note: Can be baked in mini-loaf pans. Just adjust baking time.
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MDO: I have 4 tart cherry trees. The minute they are 1/2 pink, I know I have about 3 days tops to get them netted or the robins will eat them all. For me, robins are the worst culprit. This year I netted my North star and found one robin there every morning walking around the base looking for a way in. At least 3 times I came home from work to find a robin in the tree. I am sure he is the same robin! What a time trying to flush him out! After picking and pitting 15 quarts this year, I removed the net and left a few on the bottom of the tree for the birds. Not enough left to drag out the pitter for. That crazy bird came every morning for a good week and stuffed himself. I have to admire his love of cherries as he seems to want them as much as I do.
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Rob, our Evans cherries produce huge amounts of large fruit and we are not that far away from you. Likely your Evans are seedlings. We have 3 problems with Evans, Brown rot due to the size of the clusters, Blossom blast in wet years ( bacterial canker wiping out the blossoms), and the jam they make is very light in color, pinkish, so we mix in darker cherries to get redder color. If you would like to try grafting some of our Evans onto your rootstock you can come and get some this winter. We have grafted Balaton, Meteor, and Sure Fire onto Evans trees, and while the graft unions swell and look bad, the trees grow to good size and produce well. What I have been doing when top grafting larger branches is putting a pencil sized scion into a "t" graft on the top surface of the branch, heavily cutting back the rest of the foliage on the branch (but leave some), and letting it grow and get vigorous for a year before cutting the main branch above the graft. This lessens the amount of time the wood is open before it heals over. Painting the stub with copper then applying bees wax from a toilet ring (very sticky) seems to seal it from everything except canker, but I do not have scientific evidence this really helps.
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Depends on the kind of cherry, some are quite sour, some are slight sour and some are slightly sweet, then sweet. They need to have the pits removed and then dried in a dehydrator. Usually once the moisture is taken away they will sweeten up slightly in most cases. A dip into a sugar syrup after pitting and allowing them to soak over night then dried, may help. Commercailly dried ones sometimes add corn sugar, corn syrup, or high fructose sugar which are basically the same, but differ from cane sugar, as you would use less of them. Cranberries are treated like this as well, and they may spray a light coat of oil on them to prevent too much sticking together.
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Hi Bonnie. Historically, the robins have been the worst here too and haven't seemed to care about the degree of ripeness. I immediately pit the cherries and then freeze them on a cookie sheet before transferring them to freezer bags. I have made cherry jam, but we don't really care for how much sugar it requires to thicken. More recently, I take them from the freezer, add some sugar and use cornstarch to thicken and make a thin pie filling and use that to top our homemade yogurt. We've been out of cherries for about a month, so we're glad they're ripening.
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annie1992
13 years ago
I make Ann T's brandied cherry balls for Amanda every year, I use my home canned brandied sweet cherries, but I'll bet it would be good with those too. BTW, I use all chocolate chips, no butterscotch and my own brandied cherries instead of the cherries and the brandy. I cut even the mini marshmallows in pieces, they are too big for my taste without cutting them up a bit.

Cream Cheese Brandy Cherry Balls.
=================================
Source: 1983 Oct/Nov. Entertainment and Recipe Booklet
1/2 Cup maraschino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut

Marinate cherries at least 4 hours or overnight in brandy. Melt Chocolate chips and butterscotch chips and add cream cheese. Stir in cherries, marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The flavours intensify.

Annie

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