As promised. A new and exciting cherry recipe as part of my Canbassador-ship with Northwest Cherries and the Washington State Fruit Commission in conjunction with SweetPresrevation. This sauce is versatile and great served warm over roasted duck or chicken, plopped on top of hot waffles, spread onto the top of a cheesecake or thickened a bit to layer into a cake. So many uses but, serving warm over a Danish Almond Rice Pudding is the "most traditional" use of this sauce. I cannot wait to try Cooking 'Risalamande' which is a Holiday Dessert from Denmark that this sauce tops...I will share that recipe and story later - in the meantime, can yourself up some Danish Sweet Cherry Sauce and preserve the harvest!!
~Enjoy! Diane Danish Sweet Cherry Sauce Yield: About three pints Ingredients: 1-1/2 cups granulated sugar 3 cinnamon sticks (each about 4” long) 1-1/2 teaspoon almond extract 1 cup water 3/4 cup corn syrup 7-1/2 cups pitted sweet (or sour) cherries 1 navel orange, the zest of 3/4 orange and juice of half Directions: In a large pot, combine sugar, cinnamon sticks, almond extract, water and corn syrup. Boil over medium-high heat, stirring constantly. Reduce heat to a gentle boil. Add cherries, orange zest and juice, and boil gently, stirring until heated through. Reduce to simmer/low and let cook for 5 more minutes so that cinnamon sticks can steep in the sauce. Discard cinnamon sticks. Ladle sauce into hot jars and leave a 1/2-inch headspace. Remove air bubbles and adjust headspace. Wipe rim and place lids and screw bands. Tighten the screw bands finger-tight. Place jars in prepared water bath canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 10 minutes*adjusting for your altitude. Turn off heat. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool. Remove screw band, label and store. TIP: to thicken this sauce before serving, combine 1 tablespoon cornstarch and 2 tablespoons water in a saucepan. Add 1 pint Danish Cherry Sauce. Bring to a boil over medium-high heat and cook, stirring until sauce thickens. DO NOT ADD CORNSTARCH BEFORE CANNING Adapted Univ Utah/Ball Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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A Cherry Jubilee ~ No, don't worry - this post won't go up in flames. We are not actually making cherries jubilee - the golden rum based dessert (no flambe - not just yet anyway!) I had to share the cherry dessert recipes that I love! I often preserve my pitted cherries whole *canning in a light vanilla syrup so that I can pull a jar out when creativity strikes and make a new dessert, jam or sauce. Cherries are limitless in their use and their taste is beyond compare. I need to thank the folks at Northwest Cherries in Washington for not only asking me to be a "Canbassador" again this year but, for sending me such beautiful sweet cherries to work, create and preserve with too! I'm also excited to share a new 'sauce' and dessert with you all; A warmed spiced 'Danish Cherry Sauce' (great served as part of Risalamande: A Danish Christmas Dessert, with rice pudding and almonds). Danish Cherry Sauce can be used spooned over ice cream, drizzled over cheesecake, set atop oatmeal, swirled into a smoothie...even rolled into pastry! and this year I will be sharing a New Sweet Cherry Pie Filling recipe - this one does not require any 'thickeners' being added prior to canning. Here are my recipes from 2016 (click here) which contain a lot of great "cherry" ideas from www.sweetpreservation.com and myself. Check out my decadent cherry desserts below - made from preserved cherries... Enjoy! Diane Why can/preserve cherries? Because they extend the harvest and let you create new and great tasting recipes year round like my Cherry Topped New York Cheesecake (photo above) My Cherry Vanilla Cream Pie and Mike's Ole Fashioned Cherry Pie (photos below) Trust me when I say - Canning and Cooking at Home means: fresh grown, fresh harvested, fresh ideas for you and your family. Preserving the Harvest is one of the best concepts to promote healthier (and tastier) living! I know what goes into each and every item can, cook, and bake. Isn't it time for you to start preserving? If so, I'm here to help! ...and remember, preservation isn't JUST about creating delicious jams and sauces - it also includes decadent desserts made from preserved cherries!
What? Chocolate and Cherries in a jam?! Yes!! My second luscious addition to this years #Choctoberfest. I am so there for this decadent pairing that will have you eating this jam directly out of the jar. Use this not only to top toast but, dollop onto ice cream or cheesecake, or stir into morning yogurt smoothie for a real treat!
~Enjoy! Diane Chocolate Cherry Jam Ingredients: 6 cups Sweet Dark Cherries, pitted & coarsely chopped, fresh or frozen 6 Tbs. Ball Classic Pectin 1/4 cup bottled Lemon Juice 6 cups Sugar 2/3 cup Unsweetened Cocoa Yield: Approx 6 half pints Directions: 1. Combine first 3 ingredients in a 4-qt. or larger stainless steel pot. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 2. Meanwhile, stir together sugar and cocoa until blended; add all at once to boiling cherry mixture. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. 3. Ladle hot jam into a hot jar, leaving 1⁄4-inch head-space. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. 4. Waterbath Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove to a draft free area to let jars cool. Recipe by: "The All New Ball Book of Canning and Preserving" Photos by: Diane Baker for Canning and Cooking at Home What can I say, we love our jams and preserves! I designed this one to go with the beautiful Rainier Cherries that Northwest Cherries sent me. Perfect match to some Granny Smith Apples. ~Enjoy! Diane
Cherry & Granny Smith Preserve -small batch- Ingredients: 1 1/2 lbs Rainier Cherries, stemmed & pitted 1 cup sugar 1/4 cup honey 1/2 fresh lemon juiced & zested 1 large Granny Smith Apple, diced small 1/4 packet of pink box sure jel pectin (for a firmer set use 1/2 the packet) Yield: 3 half pints (this recipe can be doubled) increase sugar by amount of honey called for it not using honey Directions: Wash, Stem, Pit cherries, cut some into small diced pieces (about 3/4 cup diced, these will go in at the end of cook time with some reserved diced apple) I soak my whole cherries in a large bowl and the cut up diced pieces in a small cup - both in ascorbic acid (Fruit Fresh) and water to prevent darkening. Wash, core, peel and dice up the Granny Smith Apple - you can leave the peels on if desired, that is where a greater amount of pectin resides. (add 1/2 cup diced apples to the reserved diced cherries in cup) Place whole cherries and unreserved apple into sauce pan, add in 1/2 the sugar and cook over medium heat, stirring so they don't scorch, until the cherries start to release their juices (about 10 mins.) Add in the remaining sugar and honey, with lemon and lemon zest. Cook on medium-low heat for approx 30-40 minutes. Once you see the apples have softened, use an immersion blender to blend the mixture smooth. Add in the reserved cherry & reserved apple diced pieces and cook everything another 2-3 minutes, sprinkle in 1/4 a packet of pink box Sure Jel to the mixture and raise the heat to a High boil, one that won't stop bubbling when stirred. The pectin releases at high temp and the jam starts to set. Once the jam is to your liking in thickness, fill hot, sterile jars to 1/4" head-space, wipe jar rims free of any jam residue, adding a new lid and a band to jars. Process in a boiling water-bath for 10 minutes, or according to your local altitude. Remove jars from canner when time is up, and let cool in a draft-free environment for 24 hours (I check seals at the 4 hour mark - if any are still unsealed, place in fridge for immediate consumption) After 24 hours, check seals, remove rings, wash jars in warm-soapy water, label and store for up to one year in your pantry. Note: If you do omit using the 1/4 cup honey, you must increase the sugar by 1/4 cup. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Rainier Cherries: Provided by Northwest Cherries/Washington State Cook Type Clear Jel can be finicky as well and expand when heated in the jar so, to avoid a mess you can leave 1/4" more headspace then called for by this recipe when filling jars, I canned up 3 quarts using the beautiful dark sweet cherries that Northwest Cherries sent me. One quart is perfect for one 9-inch pie. This recipe is Water Bath Canned. ~Enjoy! Diane
Sweet Cherry Pie Filling Simple Syrup (per One Quart) 3 1/3 Cups Sweet Cherries 1 Cup Sugar 1/4 tsp vanilla extract (or vanilla bean paste stirred in) or 1/4 tsp almond extract 1/8 tsp cinnamon, optional cook type clear jel 1/4 cup 1 1/3 cold water 1 Tbs + 1 tsp fresh bottled lemon juice Quality: Select fresh, very ripe, and firm cherries. Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel in a large saucepan and add water. If desired, add cinnamon, almond or vanilla extract, Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace Process: Boiling Water Bath Can for 30 minutes *or according to your altitude. Photos by: Diane Baker for Canning and Cooking at Home Procedure by: NCHFP http://nchfp.uga.edu/how/can_02/can_pie/cherry_filling.html Cherries by: Northwest Cherries/Washington State |