Cherry recipes

- Posted on Feb 06, 2019 - 01:25 PM


About 7,000 cherries grow on an average tart cherry tree. A cherry pie is made of about 250 cherries. Thus 28 pies can be made with the cherries from one tree.

¼ c. sugar

2 Tbs. cornstarch

Dash salt

4 c. fresh tart cherries, pitted

Pastry for double-crust pie (9”)

Confectioners’ sugar

In a large saucepan, combine the sugar, cornstarch and salt; stir in cherries until blended. Let stand for 30 minutes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Line a 9-inch pie plate with bottom crust; trim pastry even with edge. Fill with cherry filling. Bake at 375°F. for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning. Meanwhile, roll out remaining pastry to 1/8-in. thickness. Cut into 12-14 large stars or any design of your choice, and 16-18 small stars; place on an ungreased baking sheet. Bake at 375°F. for 8-10 minutes or until golden brown. Remove to a wire rack to cool. Sprinkle with confectioners’ sugar. Place designs randomly over cooled pie. Sprinkle edges of pie with confectioners’ sugar.



To really bring out the flavor of cherry, use 1 tsp. of pure almond extract.

2½ lb. fresh tart cherries, pitted

1 pkg. (1¾ oz.) powdered fruit pectin

½ tsp. butter

4¾ c. sugar

In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving ¼ in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in water bath canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.



Michigan has around 35,000 acres of tart cherry trees. It grows almost 75 percent of the tart cherries produced in the U.S. Traverse City, Michigan, is called the Cherry Capital of the World.

1 fully cooked bone-in ham (6 to 8-lb.)
1 c. packed brown sugar
3 Tbs. maple syrup
1 tsp. ground mustard
3 Tbs. cornstarch
½ c. sugar
1 c. cold water
1 can (15-oz.) pitted dark sweet cherries, undrained
2 Tbs. lemon juice
1 tsp. almond extract
Preheat oven to 325°F. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with ¼ in. deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake covered until a thermometer reads 140°F., about 1¾-2 hours. In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.


Another method for pitting cherries. Cut them in half and use the point of a paring knife to pop out the pit.
3½ c. fresh sour cherries
1 c. granulated sugar
¼ c. plus 1 Tbs. canning starch (“Clear Jel”)
1/8 tsp. cinnamon (optional)
1 1/3 c. cold water or fruit juice
¼ tsp. almond extract (optional)
2 Tbs. lemon juice (split between two uses)
Rinse the cherries and remove pits. Combine sugar, canning starch and cinnamon in large saucepan. Stir. Add the water and almond extract. Cook over medium-high heat until the mixture begins to bubble. The liquid should also be thickening at this point. Add 1 Tbs. lemon juice. Boil the mixture for one minute. Stir constantly to prevent it from sticking to the bottom of the saucepan and burning. Remove the saucepan from heat. Fold in the cherries immediately. The residual heat will cook the cherries slightly.