Sour cherry trees bear abundantly in season. Each single cherry is a delicate pale jade berry with a single hard stone in the centre. Sour cherries, also called cerise, may be blended and strained to extract the juice which is very sour, but delicious when sweetened. These cherries may be pickled as a spicy or sweet condiment. The recipe below is for a sweet preserve in a light syrup that is a tangy accompaniment over vanilla ice cream.
Sour cherries, 3- 4 cups
Brown sugar, 3- 4 cups
Salt, a pinch or quarter teaspoon
Hot pepper, small piece (optional)
Cinnamon stick (optional)
Place fresh cherries and sugar with salt and other seasoning in a pot over medium to low heat. Simmer gently until the cherries are cooked and the sugar reduced to a light syrup. If you want a candied version, you may add more sugar to a jam-like consistency.
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| Sour cherries sold by the bag at the Green Market in Santa Cruz |
Sour cherries, 3- 4 cups
Brown sugar, 3- 4 cups
Salt, a pinch or quarter teaspoon
Hot pepper, small piece (optional)
Cinnamon stick (optional)
Place fresh cherries and sugar with salt and other seasoning in a pot over medium to low heat. Simmer gently until the cherries are cooked and the sugar reduced to a light syrup. If you want a candied version, you may add more sugar to a jam-like consistency.
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| Pale pink colour emerges naturally as the cherries are simmered in sugar. |
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