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Old 07-14-2014, 07:57 PM   #21
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Originally Posted by Steve Kroll View Post
I make cherry wine every couple years and have a good source of juice from Door County, Wisconsin that I use. I probably wouldn't use cherries from my own tree because it takes so many cherries to get even a gallon of juice, and I like make 3 to 5 gallons at a time.

Cherry wine is awesome. Next to grape, it's my favorite fruit wine.
I have a new cookbook--it has a sparkling sour cherry wine recipe...just saying.
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Old 07-14-2014, 07:59 PM   #22
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Oh, I have zero worries! I just want to be sure that I get it right! Mmmm! Thank you, MC!
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Old 07-14-2014, 08:09 PM   #23
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ISO Tart Cherry Recipes

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Oh, I have zero worries! I just want to be sure that I get it right! Mmmm! Thank you, MC!

Am thinking you could make cherry cordial, using MC's recipe subbing vodka for the brandy, along with the poking. It sounds very similar to the wild raspberry cordial I've made using vodka. Thankfully I didn't have to poke the raspberries.

If/when I get enough cherries on sale, I would definitely like to try this!
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Old 07-14-2014, 08:28 PM   #24
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Now I'm dying for some cherry cordial or other cherry liqueur. I just love cherries. They're not common in my part of Virginia; the weather is too warm for many fruits.
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Old 07-14-2014, 10:01 PM   #25
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This is the recipe I use for cherry cobbler

Cherry Cobbler Recipe : Emeril Lagasse : Food Network

except I add 1/4 t. of both cinnamon and almond extract.
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Old 07-15-2014, 10:35 AM   #26
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Steve, why don't you prune the tree? Come fall or next spring chop the top of. No nerd for extra height if you cannot get there.

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Old 07-15-2014, 12:49 PM   #27
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We're picking tonight. I think the consensus is that we'll can a batch of cherry preserves, and make cherry liqueur (I found a recipe that calls for vodka and brandy). Anything left will be frozen to eventually go into baked goods.

On kind of a down side, I checked the tree this morning and the darn birds have apparently figured out a way to get at the fruit where the netting meets the tree. There are 1/2" openings in the mesh, so I suspect they are getting their little beaks through and picking at the pretty red cherries. Grrr.

Anyway, still lots left. I'll post photos as I have them.
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Old 07-15-2014, 02:25 PM   #28
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We have made a nice tart cherry and port sauce for pork.
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Old 07-15-2014, 03:47 PM   #29
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We have made a nice tart cherry and port sauce for pork.
I've made this several times with Bing cherries. Can't think of why it would not work with tart cherries. I love it with cedar-planked salmon on the grill.

Grilled Salmon Cherry Sauce | Washington State Fruit Commission
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Old 07-15-2014, 03:53 PM   #30
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Are they morello cherries? I'll assume they are.
The one I have is a dwarf Montmorency. Montmorency is an offshoot of the Amarelle variety, and is the most popular tart cherry in the US. If you ever have a cherry pie over here, odds are it's made from this variety.

What never fails to catch me by surprise is how awful they taste right off the tree. The sourness will make you pucker up like a lovestruck school girl. But add a little sugar, and the flavor changes entirely.
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