It's getting to be cherry time. I've never done much with cherries. Eh. You have to pit them. And stuff. But fresh cherries are delish. And guess who was given a cherry pitter for Christmas? Oh yeah baby. I'm thinking of some cherry sauce of some sort. I'll get back to you on what I shake down on the topic. In the meantime, no grubby hands in the cherries!
5 comments:
I love that! I can't wait until I live somewhere again where cherries don't travel a 1,000 miles to get to me, and don't cost $11 per pound. Then I will eat cherries again.
I just spit the pits out because there is nothing better than eat pure virgin cherries.
My partner has been playing around with preserving this year. We recently moved to Oregon from Minnesota and nearly wept when we saw our first beautiful farmer's market here! She preserved cherries in port using this recipe and they are fabulous: http://www.taste.com.au/recipes/2288/preserved+cherries+in+spiced+port
The recipes linked to in this article made me wish I had a cherry pitter: http://www.oregonlive.com/foodday/index.ssf/2009/06/summer_in_a_jar.html
Good luck with the cherry pitter. I have one, but it's not all it's cracked up to be, although it's a pretty cheap one from Target, so that could be the problem with it. Tip: Be sure to wear one of your aprons when pitting.
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