Recipes
Cherry Bounce
Photo by Taste of Home
Total Time Prep: 5 min. Cook: 25 min. + standing
Makes 5-1/4 cups
Ingredients
- 4-1/2 pounds fresh unpitted sweet cherries
- 2-1/4 cups sugar
- 1/2 teaspoon ground allspice
- 1-1/2 cups spiced rum
- 1-1/2 cups brandy
Directions
Place cherries in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until soft. Strain juice through a cheesecloth-lined colander; divide cherries among six 1-pint jars. Return juice to saucepan; add sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer to a large bowl; cool completely. Stir in rum and brandy; pour syrup into bottles over cherries. Cover and let stand for at least 1 month, stirring every week. Store in a cool, dry place up to 3 months.
Originally published as Cherry Bounce in Taste of Home Christmas Annual 2014
County Fair Cherry Pie
Photo by Taste of Home
Total Time Prep: 20 min. + standing Bake: 55 min. + cooling
Makes 8 servings
Ingredients
- 1-1/4 cups sugar
- 2 tablespoons cornstarch
- Dash salt
- 4 cups fresh tart cherries, pitted
- Pastry for double-crust pie (9 inches)
- Confectioners' sugar
Directions
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-in. pie plate with bottom crust; trim pastry even with edge. Fill with cherry filling. Bake at 375° 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 and 16-18 small stars; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar.
Cherry Almond Pie: Once the pie filling has been removed from the heat, stir in 1/4 teaspoon almond extract.
Nutrition Facts
1 piece: 511 calories, 23g fat (15g saturated fat), 60mg cholesterol, 331mg sodium, 73g carbohydrate (39g sugars, 2g fiber), 5g protein.
Originally published as Country Fair Cherry Pie in The Taste of Home Cookbook 1st edition
Over-the-Top Cherry Jam
Photo by Taste of Home
Total Time Prep: 35 min. Process: 5 min.
Makes 6 half-pints
Ingredients
- 2-1/2 pounds fresh tart cherries, pitted
- 1 package (1-3/4 ounces) powdered fruit pectin
- 1/2 teaspoon butter
- 4-3/4 cups sugar
Directions
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 1/4-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 into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.
Originally published as Door County Cherry Jam in Holiday & Celebrations Cookbook 2010
Lots of Love Cherry Pies
Photo by Taste of Home
Total Time Prep: 30 min. + chilling Bake: 15 min./batch + cooling
Makes 1 dozen
Ingredients
- 3-3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup cold butter, cubed
- 3/4 cup shortening
- 9 to 10 tablespoons cold water
Filling
- 1/3 cup sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 3 cups fresh or frozen pitted dark sweet cherries, thawed, halved
- 1/8 teaspoon almond extract
- 1 egg, lightly beaten
- Coarse sugar
Directions
In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate 1 hour or until easy to handle.
In a large saucepan, combine sugar, water, cornstarch and lemon juice until smooth. Add cherries. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat. Stir in extract. Set aside to cool.
Preheat oven to 400°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut out 12 hearts with a floured 4-in. heart-shaped cookie cutter. Transfer half of the hearts to a parchment-lined baking sheet. Using a floured 3/4-in. heart-shaped cookie cutter, cut out small hearts from the remaining hearts. (Discard small hearts or reserve for another use.)
Spoon 2 tablespoons cherry mixture onto the center of each solid heart. Brush edges of pastry with egg. Top with cutout hearts; press edges with a fork to seal. Brush tops with egg; sprinkle with coarse sugar.
Bake 15-20 minutes or until crust is golden brown and filling is bubbly. While tarts are baking, repeat with remaining dough and filling.
Let pies stand 5 minutes before removing to wire racks. Serve warm.
Nutrition Facts
1 pie (calculated without coarse sugar): 445 calories, 28g fat (13g saturated fat), 58mg cholesterol, 262mg sodium, 43g carbohydrate (11g sugars, 2g fiber), 5g protein.
Originally published as Warm Cherry Hearts in Taste of Home February/March 2012