Sour Cherry Notes

So I know we have Montmorency cherries, and here is some info I found online. They are red now, but they say they usually harvest in July.




(http://whatscookingamerica.net/Cherries.htm) 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. You'll need to find a farmers' market to purchase them fresh.
Popular varieties include the Montmorency, Morello, and Early Richmond. Montmorency is the most popular of the sour cherry varieties the U.S. and Canada providing 95% or more of the sour cherries on the market. They are harvested in July and are light to dark red. This cherry has been cultivated in the United States for more than a century.


Nutrition Analysis for Cherry Products
For centuries, the cherry, either as bark, root or fruit, has been a source of medicine for indigenous peoples. Native Americans prized cherries as pain relievers, especially for sore throats. The Cherokees used an infusion of sour cherry bark to treat laryngitis. The Ojibwa used the crushed root for stomach pain. The Forest Potawatomi employed an infusion of the inner bark to alleviate internal pains while the MicMac used black cherry fruit as a health tonic. (I suspect that the cherry flavoring of most cough medicines is a faint memory of this ancient Native American usage.)



The following information is from the Cherry Marketing Institute.

The good news about the health benefits of cherries continues to increase. According to ongoing research, Montmorency tart cherries are a rich source of antioxidants, which can help fight cancer and heart disease. In addition, there are beneficial compounds in Montmorency tart cherries that help relieve the pain of arthritis and gout. Other fruits and vegetable do not have the pain relief of tart cherries. While the research on the exact mechanisms that give the pain relief is ongoing, many consumers are discovering that tart cherry juice and other cherry products can stave off pain. The Cherry Advantage Health News Update has detailed information on the health benefits of cherries. The current issue and back issues are available here.
Many people have discovered that 100% ready to drink tart cherry juice helps relieve the pain of arthritis and gout. Others say it cures headaches and some say it helps them sleep better. Now there is a new brochure all about cherry juice . It's called "The Natural Choice: Tart Cherry Juice." This brochure, produced by the Cherry Marketing Institute (CMI), gives consumers health benefits information, nutrition and usage ideas.

Freezing Cherries:
Freeze cherries as soon as possible after picking to ensure a high quality product. To freeze: Stem and sort cherries. Wash in cold water. Drain and pit. Pack into containers in one of the following ways:

• With sugar: 3/4 cup sugar to 1 cup water; mix to dissolve.


• In syrup: Bring 5 cups sugar and 4 cups water to a rolling boil. Chill syrup before using to freeze cherries.


• Plain: Place in freezer quality plastic bags.

Cherry Pie Recipe!

Cherry Pie

1. Pastry for 9-inch two crust pie


2. 1 1/3 cups sugar


3. 4 tablespoons quick-cooking tapioca


4. 6 cups fresh or frozen pitted tart or "pie" cherries


5. 1/4 teaspoon almond extract 2 tablespoons butter or margarine


6. Preheat oven to 400 degrees. Prepare pie pastry.


7. In a large bowl, combine sugar and tapioca. Add cherries; stir until well blended. Pour into pastry-lined plate; sprinkle with almond extract and dot with butter or margarine. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.


8. Place pie on baking sheet. Bake approximately 45 to 50 minutes or until crust is golden brown and juice begins to bubble through slits on crust. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.
   Makes 8 to 10 servings.

Cherry Crumble- (thanks Natasha!)

1/2 cup flour
1/2 cup quick cooking oats
1 cup brown sugar
1 stick butter
1 tsp cinnamon

Combine with pastry blender until the butter is chopped in and refrigerate.

Meanwhile, in a bowl combine 2 cups cherries, 1/3 cup sugar and 1tbs flour. Put into an oven proof dish and put oat mixture on top and bake at 375 for 25-30 minutes.