What kind of cherries? If sour, you can can them whole in syrup. Or, follow the Ferber recipe for raspberries and chocolate and use cherries instead (it's insanely good)
Jams, jellies, preserves and marmalades
Posted 27 June 2018 - 12:55 AM
These were bings. Black sweet cherries. The results remind me of commercial "mixed berry" or "red fruit" preserves. Not "bad" but not the product I anticipated.
Certainly usable as waffle or pancake topping. Or bagels or crumpet.
We're not, or at least I'm not a sweet eater. I don't see these in my future.
It's not my circus,
not my monkeys.
Posted 27 June 2018 - 03:55 PM
Posted 27 June 2018 - 04:14 PM
They're from an old tree so not super flavourful, definitely need help. Was thinking Kirch or vanilla. Then again a tart with almond is an option.
Disagree about sweet cherries though -- the ones from Lake Constanz are great.
Posted 28 June 2018 - 12:03 AM
I'm thinking a drop of almond extract.
Or a few kernels from the pits
Posted 28 June 2018 - 04:53 AM
The sweet cherries I used in a sauce for pork tonight were supernal.
Posted 07 July 2018 - 06:38 PM
I miss the days when I could buy some of Chef Pim's marmalades. They were always so different and tasty. Of course I don't eat marmalade anymore so that will have to remain a memory.
Posted 15 September 2019 - 05:55 PM
Just made some Mirabelle confiture. As I was looking for recipes, I came across Lucy's (Bleu D'Auvergne) blog. Is she still active online?
Posted 15 September 2019 - 07:33 PM