We have ROYAL ANN CHERRIES!

Ok- so the tree outside our kitchen is COVERED in cherries and they are golden in color and I had no clue if they were supposed to be that way, or what. Well after eating many of them in their golden state, I found out that is HOW THEY ARE SUPPOSED TO BE! Yum! Gosh I keep finding more and more things on this property!

The Royal Ann Sweet Cherry Tree produces huge crops of rosy-cheeked golden cherries that keep their sweet flavor during processing. Ripens in June and is seldom bothered by birds. Any sweet cherry other than Bing can be used as a pollinator. Cherries are an excellent choice for home gardens. The incredibly juicy, bite-size treats begin to ripen to June- earlier than other tree fruits- and the fruit can be used in so many ways! Many varieties are self-pollinating,
too, so you can pick a bountiful crop even if you have room for only one tree.
Zones: 5-8.

Recipe to try later (I froze the harvest I got this year)

Cherries In Pinot Noir Wine

1. 1 pound fresh sweet cherries (such as Bing, Rainier, or Lambert)
2. 1 cup water½ cup brown sugar (or to taste)1 cup red wine (I like to use pinot noir wine)
3. 2 teaspoons lemon zest
4. Rinse and drain cherries. Discard stems and pit the cherries.
5. In a medium saucepan, add water and brown sugar; bring to a simmer. Add red wine and lemon zest. Bring back to a simmer and cook for 3 minutes over medium heat, stirring occasionally.
6. Add the pitted cherries; let mixture return to a simmer for 2 minutes. Remove from heat, cover with a lid, and let cool to room temperature. After mixture has cooled, refrigerate.
7. NOTE: By letting the mixture refrigerate or a day, the flavors have time to develop and blend.
8. Serve the cherries either serve at room temperature or chilled (your preference). Spoon cherries and liquid into individual serving bowls. Serve with your favorite wafers or cookies.