Favorite Tart Cherry Recipes
Tart Cherries!!! These are great for jam, PIES and I love them fresh off the tree.

Tart cherries, which are sometimes called sour, red cherries, or pie cherries, are best known as the key ingredient in desserts. They are also delicious in main courses, salads, jams and jellies, and beverages. Tart cherries are seldom sold fresh in your local grocery store. They are harvested in July and usually frozen, canned, or dried for use throughout the year.

  • 1 pound fresh cherries equals 2 1/2 to 3 cups pitted cherries.
  • One pound of frozen cherries equals about 3 cups; it takes 4 to 5 cups of tart cherries to make a pie.
  • There are about 2 1/3 cups cherry pie filling in a 21-ounce can. There are about 2 cups of tart cherries in a 16-ounce can.
  • It takes 6 to 8 pounds of fresh tart cherries to make 1 pound of dried cherries

Want to try to make Tart Cherry Liquor?

Selection and Storage for Tart Cherries
Select bright, red cherries of uniform ripeness and free from spots. Use as soon after picking as possible for peak flavor Store uncovered in refrigerator for up to 5 days. Wash berries when ready to use.

Freeze cherries as soon after picking as possible. This will insure a high quality product. Stem and sort cherries. Wash in cold water. Drain and pit. Pack into containers, using one of the following methods:
SUGAR PACK: 3/4 cup sugar to 1 cup water; mix to dissolve
SYRUP: Bring 5 cups sugar and 4 cups water to a rolling boil. Chill before using
PLAIN: Wash, pit, drain. Place in freezer quality plastic bags.
Freezer cherries may be stored for 12 months at 0 degree F.

 Clifton Cherry Cobbler
  • 1/2 cup butter
  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 cup milk
  • 1/4 teaspoon almond extract
  • 4 cups pitted, tart, red cherries
  • 2 tablespoons butter
  • 1/4 cup sliced almonds

Preheat oven to 350F. In 9" oven-proof dish, melt butter in oven. Blend well flour, 2/3 cup sugar, milk and almond extract. Remove pan from oven; add batter and spread to smooth. Top with cherries and sprinkle with remaining 1/3 cup sugar. Return to oven and bake 25 to 35 minutes or until batter is golden brown and puffed around the fruit. Makes 6 servings. NOTE: If a moister cobbler is desired, add 1/3 cup orange juice or water to batter.
  Fresh Cherry Pie
  • Pastry for 8" or 9" double crust pie
  • 2 quarts pitted, tart red cherries
  • 1 1/2 cups sugar
  • 1/3 cup flour
  • Dash of salt
  • 2 tablespoons butter or margarine

In large bowl, combine cherries, sugar, flour, and salt. Toss lightly to mix. Turn into pastry lined pie pan. Dot with butter. Cover with top crust. (Cut slits to allow steam to escape.) Seal and flute edge. Bake at 425F oven for 35 to 45 minutes or until juice begins to bubble through slits in crust.
  Cherries Jubilee
  • 1 can (16-ounce) cherry pie filling (see above)
  • 1/2 cup brandy
  • Good quality vanilla ice cream
This is a very simple but impressive dessert to serve your guests.

In a small saucepan over medium heat, heat cherries. In another small saucepan, heat brandy (it won't flame unless it is heated).

Spoon ice cream into goblets and spoon heated cherries over ice cream. Pour heated brandy over the warm cherries and ignite.

Makes 4 to 6 servings.

Learn how to Flambe.

Flambe means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor.

Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit.

Heat the brandy or liquor in a saucepan just until bubbles begin to form around the edges. Can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.

Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode).

Ignite with a long match. Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.

Let cook until flame disappears (at this point all alcohol has burned off). If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames or add additional wine or stock.

Serve the dish as soon as the flame disappears.
  Cherry Delight
  • 1 cup all-purpose flour
  • 1 1 /4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon butter or margarine, melted
  • 1 egg, beaten
  • 2 cups fresh or frozen pitted tart or "pie" cherries, lightly drained (reserve 1 cup juice)
  • 1/2 teaspoon almond extract
  • 1/2 cup chopped nuts (walnut, pecans, or hazelnuts)
  • Cherry Sauce (see recipe below)
  • Prepared whipped topping

Very rich and wonderful tasting.

Preheat oven to 350 degrees. In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt. In a medium bowl, combine butter or margarine, egg, sour cherries, almond extract, and nuts: add to flour mixture.

Bake, uncovered, in an ungreased 9-inch square pan 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cut into squares. Serve with hot Cherry Sauce and prepared whipped topping.

Makes 8 servings.
  Cherry Sauce
  • 1 cup cherry juice
  • 1 tablespoon cornstarch
  • 1/2 cup sugar
  • 1/4 teaspoon almond extract
  • 1 tablespoon butter or margarine
In a small saucepan over medium-high heat, combine cherry juice, cornstarch, sugar, almond extract, and butter or margarine; cook for 10 minutes, stirring constantly.
  Chocolate & Cherry Brownies
  • 1 1/3 cups - unsalted butter
  • 10.5 ounces - dark chocolate (minimum 60%,broken into pieces)
  • 5 - large eggs
  • 1 3/4 cups - granulated sugar
  • 1 tablespoon vanilla extract
  • 1 3/4 cups - plain flour
  • 1 teaspoon salt
  • 3.5 ounces of drained morello cherries (I used about 7 1/4 ounces)

From "Green and Black’s Chocolate Recipes: Unwrapped - From the Cacao Pod to Muffins, Mousses and Moles" paperback by Caroline Jeremy (sent to us by Phyllis Derrick)

Preheat oven to 350 degrees.
Grease a 9” x 11” baking pan.
In a double boiler, melt the butter and chocolate together until thick and creamy.
Meanwhile beat together sugar, eggs and vanilla extract until thick and creamy. The mixture should easily coat the back of a spoon.
Once the butter-chocolate mixture has melted, remove from stove and beat into the egg mixture
Sift the flour and salt together, and add to the wet ingredients. Mix until mixture is well combined.
Drain morello (tart & pitted) cherries and fold into the brownie mixture.
Pour mixture into the baking pan and bake for 20 - 30 minutes at 350 degrees F.
Once finished baking, allow to cool and cut into pieces.

  Sour Cherry Soup
  • 2 pounds fresh or frozen sour cherries, pitted
  • 1 cup water
  • Mint leaves
  • 1/2 teaspoon grated orange zest
  • 3/4 cup black currant vinegar*

* Available from gourmet food stores. May substitute your favorite flavored vinegar.

From WhatsCooking America.net

Put cherries through a juicer, reserving both the juice and pulp separately.

In a small saucepan, combine water, mint leaves, and orange zest. Place over medium heat and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Remove from heat. Strain mixture through a fine sieve into a non-reactive bowl. Stir in reserved cherry juice. Tasting as you go, slowly add the vinegar, stopping when a balanced flavor is reached. Cover and refrigerate until cold.

To Assemble:
In a medium bowl, whisk in creme fraiche until somewhat lightened. With a rubber spatula, fold in 2 to 3 tablespoons of the reserved cherry pulp. Cover and refrigerate until cold.

To Serve:
Divide cherry creme fraiche, minted cherries, and fried ginger among chilled soup bowls. Gently ladle cherry soup around garnishes and serve immediately.

Makes 8 servings.

  June Meyer's Authentic Hungarian Sour Cherry Soup 2
  • 1 1/2 qt Water
  • 3 tb Flour
  • 1 c Sour cream
  • 1/2 ts Salt
  • 1 lb Fresh or frozen pitted -sour cherries -(Do not use canned)
  • 3/4 c Granulated sugar

From Internet
Yield: 4 Servings

Every Family has their version of Sour Cherry Soup. It is a special seasonal treat in Hungary when the cherries are ripe. Sour Cherries have a wonderful flavor when cooked. Some families like to make their soup with sweet cream instead of sour cream. Some add a little sherry. How ever you make this soup you will enjoy its refreshing flavor. Regards June Meyer.

Into a soup pot containing 1 1/2 quarts of boiling water add fresh or frozen sour cherries and granulated sugar.

Stir and cook. In a separate bowl mix flour sour cream salt and beat until smooth. Add to flour mix 1 cup of hot cherry sugar mix. Stir vigorously. Now add the flour sour cream and hot cherry mix into the pot of hot soup stir well and simmer for 5 or 6 minutes until it thickens. Cover the soup and let cool.

Keep cover on while it chills in refrigerator and it will not form a thick skin. Serve very cold.

Note: to make Cherry Soup with Sweet Cream or Meggy Leves Mas Modon Cook a 1 inch stick of cinnamon with the cherries and substitute sweet cream for the sour cream. Discard cinnamon stick when done cooking soup. Chill as above.

  Sour-Cherry Streusel Pie
  • 1 Tender Pie Crust dough disk


  • 1 1/4 cups all purpose flour
  • 6 tablespoons (packed) golden brown sugar
  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 teaspoon vanilla extract


  • 1 cup (scant) sugar
  • 3 1/2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 1/2 pounds sour cherries, pitted

From Internet
Bon Appétit | July 2005

If you don't have Sour Cherries use Bing cherries instead and add 1 tablespoon fresh lemon juice to the filling.

Servings: Makes 8 servings.

Roll out pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Fold edges under. Crimp, forming high rim (about 1/2 inch above sides of dish). Chill at least 30 minutes and up to 1 day.

For streusel:
Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. (Can be made 4 hours ahead. Cover; let stand at room temperature.)

For filling:
Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere.

Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack.

  Fizzy Sour Cherry Lemonade
  • 2 pounds fresh or thawed frozen sour cherries (2 quarts), stemmed
  • 2 cups fresh lemon juice
  • 1 1/2 to 2 cups superfine sugar
  • 3 cups white rum (optional)
  • 4 to 6 cups chilled sparkling water
  • Fresh sour cherries with stems, for garnish

Recipe courtesy Gourmet Magazine
Difficulty: Easy
Prep Time: 15 minutes
Yield: 16 servings

We’ve spiked this lemonade with white rum to make a refreshing summer cocktail, but you can omit the alcohol. One batch will completely fill your blender, so if you need more, make multiple batches rather than doubling or tripling the recipe.

Blend cherries (including pits) in a blender at low speed until skins have broken down enough to brightly color liquid (some of pits will be coarsely chopped). Pour through a sieve into a 4-quart pitcher, pressing on and discarding solids. Add lemon juice and sugar, to taste, stirring until sugar is dissolved.

Pour 3 tablespoons white rum, if using, into each of 16 tall (10-ounce) glasses filled with ice. Add 1/2 cup cherry lemonade to each and top off with sparkling water.

Cooks’ note: Sour cherry lemonade can be made 1 day ahead and chilled, covered.

  Martha Stewart's Sour (and Sweet) Cherry Pie
  • All-purpose flour, for dusting
  • Pate Brisee (Pie Crust!)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 2 pounds fresh sour cherries, pitted (about 6 cups), or 1 3/4 pounds frozen sour cherries, partially thawed
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1/2 cup apricot jam

From Internet
Serves 8

1. Preheat oven to 375 degrees. Place foil on bottom oven rack to catch any juices.

2. On a lightly floured work surface, roll out one disc of dough to 1/8 inch thick. Cut out an 11-inch round, and fit into a 9-inch pie plate. Refrigerate crust while you prepare the lattice strips.

3. On a lightly floured piece of parchment, roll out second disc of dough to 1/8 inch thick. Trim to make a 9-by-12-inch rectangle. Using a clean ruler as a guide, cut 16 strips (each 12 inches long and 1/2 inch wide) with a fluted pastry wheel or a sharp knife. Place strips on a parchment-lined baking sheet, and refrigerate until cold, about 10 minutes.

4, Combine sugar, cornstarch, salt, and cinnamon in a large bowl. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries, and toss. Pour cherry mixture into prepared pie plate. Dot top with butter. Lightly brush exposed edge of crust with egg.

5. Make the lattice: Lay 8 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to make a 1-inch overhang. Tuck extra under rim of crust, and crimp to seal. Brush lattice with egg.

6. Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 35 minutes). If top begins to brown too quickly, tent with foil and continue to cook.

7. Let pie cool slightly on a wire rack. Meanwhile, warm jam in a saucepan over medium heat, then pass through a sieve. Brush warm pie with jam, then let cool. Pie can be stored at room temperature (covered loosely with parchment and tented with foil) for up to 1 day.

  Sour Cherry Pie with Pistachio Crumble

For the pie crust:

  • 1/2 recipe Flaky Pie Dough (see recipe below)
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup plus 2 tablespoons cold vegetable shortening
  • 6 to 8 tablespoons ice water

For the pistachio crumble:

  • 1/2 cup all-purpose flour
  • 2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour)
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 cup shelled unsalted whole pistachios, coarsely ground in a food processor or chopped medium fine by hand
  • 6 tablespoons unsalted butter, melted and cooled

For the sour cherry filling:

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 1/4 pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed

Adapted from The Sweet Melissa Baking Book, by Melissa Murphy. The Sweet Melissa Baking Book: Sour Cherry Pie with Pistachio Crumble

Makes one, 10-inch pie

To prepare the pie crust
Roll out the pie dough into a round 14 inches wide and 1/4 inch thick. Gently fit into a 10-inch pie plate. Fold the edges under and crimp. Refrigerate until firm, about 30 minutes.

To make the pistachio crumble
1. In a medium bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, salt, and pistachios.

2. Stir in the melted butter and mix gently to combine.

Before you make the filling
Place a rack in the bottom third of your oven. Preheat the oven to 350ºF. Line a cookie sheet with parchment paper or aluminum foil.

To make the cherry filling
1. in a small bowl, whisk together the sugar, cornstarch, and salt.

2. In a medium bowl, place the cherries and sprinkle the flour mixture over the top; mix gently to combine. (If you are using fresh cherries, the natural sweetness can vary. Taste the mixture to see if you need more sugar than is called for.)

3. Pour the cherries into the unbaked pie shell.

To complete the pie
1. Sprinkle the pistachio crumble evenly over the top of the cherries.

2. Place the pie plate on the prepared cookie sheet. Bake for about 1 hour and 10 minutes, or until the juices are bubbling and thick. Remove to a rack to cool to room temperature before serving.

Fruit pies are best eaten the day they are baked.

Flaky Pie Dough
Makes enough for 1 double-crust or 2 single-crust 10-inch pies

To make the dough
1. Take the flour/salt bowl from the freezer. Whisk together. Take the butter from the freezer and, using your hands, quickly drop each piece separately into the flour mixture (don’t hold a lot of them in your hand at one time or you’ll melt them). Every now and then using your fingers toss the butter pieces into the flour so that each piece of cold butter is covered with flour.

2. Using a pastry blender, cut the butter into the flour until the butter is the size of large peas. (Using a pastry blender is easy. Just put it into the shortening and push through while slightly rotating the blender a quarter spin, which cuts and blends in the same operation. Repeat as needed to obtain a good blend or crumbly mixture. You do occasionally have to clear or remove ingredients that stick to the side of the pastry blender and a butter knife works well for this.)

3. Now take the shortening from the freezer and, using your fingertips, scoop out little pieces and toss them into the flour with your fingers as you go (just like you did with the butter chunks).

4. Using the pastry blender, cut the shortening into the flour mixture until the shortening and the butter are the size of medium to small peas.

5. Now, the water. If you added any ice cubes to the water, pull them out now. Make a well in the center of the flour mixture with your fingers. Pour half of the ice-cold water into the well. Use a fork to gently pull the flour from the sides of the bowl into the well. Keep turning the bowl and pulling the flour in. The dough should start to come together. Now, add half of the remaining water and continue to pull toward the middle. When the dough has enough water, it will hold together when you squeeze it in the palm of your hand. If it is holding together, stop. If it is not quite there yet, add the remaining water and toss until it does.

6. Turn the dough out onto a lightly floured work surface. Pat it together into one piece. Divide the dough into two equal parts, flatten each into a round disk, and then wrap tightly in plastic wrap. Refrigerate for at least 45 minutes. Put what you will use today in the fridge, and the rest (if there is any) goes into the freezer for another time.




  No-Recipe (yikes!) Cherry Jam
Buy as many cherries as you feel like pitting.

From DavidLebovitz.com

Stand back. This is gonna get messy.

So I’m going to teach you how to make something without a recipe. Before you freak, remember that your grandmother made lots of things without recipes, before Food Network and Martha and food magazines that preach measuring everything down to the last 5/9ths of a teaspoon. Just breath. That’s right, it will be okay.

Buy as many cherries as you feel like pitting. Usually I have the patience for about 3 pounds, but it’s up to you. Figure one pound of cherries will make one good-sized jar of jam. Plump, dark Bing cherries work really well, although Burlatts are good, and if you can find sour cherries (from Homestead Farm), your jam will rock.

Wear something red. Or black. Rinse the cherries and remove the stems. Using the handy cherry pitter. Make sure to remove all the pits since everyone is so litigious these days. Chop about1/4 of them into smaller pieces, but not too small. Leave some cherries whole so people can see later on how hard you worked pitting real cherries. If you leave too many whole ones, they’ll tumble off your toast and stain your pajamas.

Cook the cherries in a large non-reactive stockpot. It should be pretty big since the juices bubble up. Add the zest and juice of one or two fresh lemons. Lemon juice adds pectin as well as acidity, and will help the jam gel later on. See how smart I am? Who says I’d never amount to anything?

Cook the cherries, stirring once in a while with a heatproof spatula, until they’re wilted and completely soft, which may take about 20 minutes, depending on how much heat you give them. Aren’t they beautiful, all juicy and red?

Once they’re cooked, measure out how many cherries you have (including the juice.) Use 3/4 of the amount of sugar. For example if you have 4 cups of cooked cherry matter, add 3 cups of sugar. It may seem like a lot, but that amount of sugar is necessary to keep the jam from sprouting green whiskers after a few weeks in the refrigerator.

Stir the sugar and the cherries in the pot and cook over moderate-to-high heat. The best jam is cooked quickly. While it’s cooking, put a small white plate in the freezer. In spite of the fact that you may need to use the bathroom or lower the volume on Judge Judy when she screams her verdicts, remain pretty vigilant and stir the fruit often with a heatproof utensil. Wouldn’t it be a shame to burn it at this point? Scrape the bottom of the pot as you stir as well.

And no matter how good they look, resist popping a warm cherry into your mouth. They are really hot, take it from me, and you will burn your mouth. Yes, take it from me. Ouch! It hurts.

Once the bubbles subside and the jam appears a bit thick and looks beginning to gel, (it will coat the spatula in a clear, thick-ish, jelly-like layer, but not too thick) turn off the heat and put a small amount of jam on the frozen plate and return to the freezer. After a few minutes, when you nudge it if it wrinkles, it’s done.

If not, cook it some more, turn off the heat, and test it again. If you overcook your jam, the sugar will caramelize and it won’t taste good and there’s nothing you can do. Better to undercook it, test it, then cook it some more.

Are you beginning to understand why all those gourmet jams are expensive?

Once it’s done and gelled, add a bit of kirsch if you have it, clear cherry eau-de-vie which will highlight the flavor. Or add a few drops of almond extract, but not too much, or it will taste like a cheap Italian cake. Ladle the warm jam into clean jars and cover. Cool at room temperature, then refrigerate.

See, you did it!

  Candied Tart Cherries
  • 1 pound fresh cherries, rinsed, stemmed and pitted
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1/2 lemon
  • 1 cup apple juice

From DavidLebovitz.com

Here’s an easy recipe to candy and preserve some of those cherries, whose season is just too darn short.

In a non-reactive saucepan, bring the sugar and water to a boil. Add the cherries and the lemon half. Reduce the heat to a simmer and cook until the syrup is red and slightly thick, about 20 minutes. Cover and let stand 2-3 hours, or overnight.

Strain the cherries, reserving the syrup, and set them aside. Discard the lemon half and add the apple juice to the syrup. Bring the syrup to a boil and cook for 5 minutes. Return the cherries to the syrup, reduce the heat and cook slowly until the syrup is thick, to about 220 degrees if you are using a candy thermometer. Remove from heat and cool. The cherries can be stored for at least six months in the refrigerator.

  Sour Cherry Borscht
  • 6 cups sour cherries (Montmorency preferred), washed and stemmed, but left whole with pits intact
  • 6 cups water (or enough to cover by about an inch in a shallow pot)
  • 1/2 cup sugar (or more to taste)
  • pinch of good cinnamon (Penzey’s Vietnamese, for example)
  • 2 eggs
  • Sour cream, crème fraîche, or Greek yogurt for serving

From Fingerineverypie on Internet

Place cherries, water, sugar and cinnamon in a pot. Bring to a boil, turn down the heat and let simmer for 10-15 minutes, until cherries are tender but not falling apart or losing their skins. Beat the two eggs well in a medium-sized bowl. Whisk in hot cherry juice from the pot, a tablespoon at a time, so that eggs become hot but don’t curdle. When a cup or so of juice has been amalgamated, pour the egg mixture back into the hot pot of cherries and liquid and stir well. Taste for sweetness, and add more sugar if you like. We actually like this quite tart. It should taste richly of sour cherries, but the flavor deepens exponentially once the soup is chilled. Let the mixture cool to room temp, and then chill for several hours.

Serve cold with sour cream or one of the other options dolloped on top. Warn others about the pits, and bring a little dish to the table for spitting out pits. You could, I suppose, pit the cherries before you make the soup. We never did, so I never will. The pits supposedly add to the flavor. While spitting out pits may seem inelegant to some, I think of it as one of those messily fun and companionable summer eating activities, like cracking lobster or crabs, or eating watermelon.

  Sour Cherry Streusel Cake
  • 2 cups (500 mL) all-purpose flour
  • 1/2 cup (125 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) butter, at room temperature
  • 3 1/2 oz. almond paste
  • 1 egg
  • 1 cup (250 mL) half-and-half or light cream
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tsp grated lemon zest
  • 4 - 5 cups (1 L) pitted, drained sour cherries or other seasonal sliced fruits

Streusel Topping

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 generous cup (260 mL) brown sugar
  • 3/4 cup (190 mL) butter, at room temperature

From Fingerineverypie on Internet

This is also sumptuous made with other fruits -- peaches, apricots, plums, berries. I made it not long ago with a combination of strawberries (which I generally never use for baking) and black raspberries, and it was quite wonderful

Preheat oven to 350°F (180°C).
Combine flour, sugar, baking powder and salt in the work bowl of a food processor. Using the work blade, cut in butter and almond paste to make coarse crumbs. Beat egg in a bowl; stir in cream, zest and extracts. Pour this slowly through the feed tube of the food processor, and pulse the mixture until just mixed -- it should make a quite thick batter. Drop by spoonfuls into a parchment-lined, generously buttered 13 x 9-inch (3-L) cake pan and spread evenly. Top with cherries in a single layer.
Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or fork to make coarse crumbs (or you can do this first, in the food processor, before you make the batter and reserve it). Sprinkle evenly over fruit. Bake on middle rack of oven for 45 to 50 minutes or until top is golden. Place pan on a rack and let cool. Cut into squares and serve.

  Sour Cherry & Apricot Food Processor Sorbet
  • 2 cups frozen, pitted sour cherries
  • 1 cup frozen apricot pieces
  • the juice of 1/2 lemon or lime, or some liqueur if you prefer
  • 1/4 cup sugar

From Internet SeasonOntarioFood

If you are freezing the fruit as part of making this recipe, I find it best to lay it out an a cookie sheet or plate covered in plastic wrap to freeze. Keeping the pieces of fruit smallish and well spread out to ensure you don’t end up with a single massive lump ‘o frozen fruit is also useful. This is basically the same recipe as Peach & Raspberry Sorbet.

4 to 6 servings
15 minutes - plus freezing time


Put it all in ye handy-dandy food processor, and process.

That’s about it, really, although I suppose I should note that it’s a good idea to take the fruit out of the freezer about 5 minutes before you start to let it soften up slightly; especially the apricots. You will need to stop regularly to scrape down the sides and stir up the mixture a bit, and it will likely take about 5 minutes of processing to reduce the fruit to a fine frozen mush - which is longer than you think. However, eventually you should have a smooth, ever so slightly slushy mass, also known as sorbet.

You can serve it at once, or put it in a freezer container and return it to the freezer. In that case, it should be tempered before serving - 5 or so minutes on the counter, 20 minutes or so in the fridge.

  Sour Cherry Preserves
  • 3 pounds of pitted red sour cherries
  • 6 cups of sugar
  • Juice of one fresh lemon
  • 1 teaspoon vanilla
  • 1 package of powdered pectin

From Slashfood.com
A heck of a lot of sour cherries
Posted by Jonathan M. Forester

Put cherries and pectin in a large pot and bring to a boil, stirring gently and often.
Add sugar and bring back to a boil, stirring gently and often.
Bring to a rolling boil for one minute while stirring constantly.
Remove from heat and skim any foam if needed.
Stir gently for 3-4 minutes to distribute the fruit evenly.
Ladle into hot prepped canning jars leaving 1/4 of head space.
Wipe tops clean and put on the two piece lids.
Seal finger tight. Don’t tighten too hard.
Process in a boiling water bath for 15 minutes.

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