Down here we have what are called wild Mustang Grapes. Whoooeeee. VERY acidic, and almost inedible they are so sour, especially if unripe. Potential for acid burns on fingers and mouth. But we make them into jams and pies and even wine by adding sugar, and they're wonderful. Ideas for preparation similarly welcome.

You could always pack them in bubble wrap and overnight them to deprived folks like me. My father was from Michigan and always disappointed by cherry pie here, but he kept trying ...

I forgot the recipe! There's a Molly Stevens braised duck leg recipe which is fantastic! I've mase it with dried sour cherries. I think it calls for dried. But I think you could substitue fresh. Maybe sweat them a bit, or partly dry in the oven on low, to concentate the flavor, but considering a braise is wet, I don't think that's necessary. Just adjust the quantity to account for the difference. The recipe is all over. Here's one version: https://cookingbythebook.com/cookbook-reviews/duck-legs-braised-port-dried-cherries/

Pit them and dry them....I have a recipe somewhere foer a beef stew with lots of red wine and dried cherries in them. And when dried you can add them to muffins, cookies whatever like raisins....but better!

I remember Martha Stewart using sour cherries in some recipes. I googled and found this, FWIW.

https://www.marthastewart.com/275384/sour-cherry-recipes

Also, this is a recipe I’ve used several times that’s very good with grilled pork or chicken. Recipe came from Fine Cooking long ago. Am guessing you’d likely need a bit more sugar using sour cherries. Taste test, for sure.

Rhubarb and Dried Cherry Chutney

Makes 1 cup

1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries
1/4 cup granulated sugar
1/4 cup sherry wine vinegar (see Note below)
1 T. honey
1/2 tsp. finely grated lemon zest
1/4 tsp. kosher salt

Combine all ingredients in small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until onions are mostly translucent and juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6-8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.

Cindy, YW! Let us know if you try it with the sour cherries and how it goes. Rice wine’s a good sub if you don’t have sherry wine vinegar. Red or white wine vinegar would both also work.