Before Christmas of 2023 we went cherry picking for the first time. We enjoyed the fresh cherries for the week of Christmas, then we really needed to use them in baking before they turned.
Recipe Number One : Cherry Jam. Using the Berry Jam recipe i have used a few times now, i have doubled it and used Cherries rather than berries. Also, i used arrowroot in place of cornflour. So after pitting 1 kilo of cherries and putting this into the bowl of my Tupperware Pressure Cooker, i have added 3 cups of raw sugar and 2 tablespoons lemon juice. I have stirred, locked cover and microwaved on high for 11 minutes. Once pressure indicator has dropped i have whisked 5 tablespoons arrowroot with 4 tablespoons water and mixed through the jam. Locked the lid back on and then returned back to the microwave for a further 9 minutes.
Pour jam into jars and allow to cool completely. Delish on bread and toast. Plus the little munchkin loves it 🙂
Recipe Number Two : No Bake Cherry Slice. This is a combination of two recipes. One from Sugar Salt Magic and the other from Lazy Cat Kitchen. So first of all, cookie base, from Sugar Salt Magic, using 2 packets of Double Stuff Chocolate Oreos and 60 grams butter melted. I have blended the cookies in a food processor to crumbs, then added the melted butter and mixed well. I have then tipped this into a silicone slice form, flattened out to make a firm, level base. I have then popped this into the fridge.
Next, using the filling recipe from Lazy Cat Kitchen. I have pitted 500 grams of cherries and placed these into a saucepan with 1/2 cup sugar and 2 teaspoons vanilla. Set this over low heat and stir frequently until cherries release their juices. Allow the cherries to simmer gently, until the fruit softens and the liquid changes into thick syrup. Approx. 30 – 40 minutes. Allow to cool.
Add the cherry mix to a food processor, add 250 grams desiccated coconut and 2 tablespoons coconut oil and a pinch of salt and pulse a few times until you get a thick, sticky mixture. I have then tipped this mixture onto the Oreo cookie base, flattened, then levelled out this mix. Finally, I have melted a block of dark chocolate with a tablespoon of butter and poured this over the top of the cherry mixture and placed the slice into the fridge to set.
After a couple of hours in the fridge, get the slice out and slice into squares and enjoyed, and that we did.
Recipe Number Three : Cherry Pie. Located on the Taste Website. Firstly, i have cheated and used, store brought, frozen shortcrust pastry for the base and top of the pie.
For the centre, i have pitted 500 grams cherries and added to a saucepan with 100 grams raspberries, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon and 1/3 cup raw sugar. Cooked, stirring for 5 minutes until sugar has dissolved. Added 2 tablespoons cornflour with 1 tablespoon of water then stirred into the cherry mixture. Cook, stirring, for 2 to 3 minutes or until the mixture boils and thickens. I have then added to a jug and placed into the fridge to cool down.
I have lined a dish with pastry, trimmed the edges, then poured the cherry mixture onto the pastry, added pastry strips on top of the mixture to form a pie lid. Press edges to seal and sprinkled with sugar. Place pie on a tray into oven and bake for 40 to 45 minutes or until pastry is golden and crisp. I stood for 15 minutes to slightly cool before I cut. Served with cream and ice-cream.
Finally, not really a recipe, but using 1 cup of pitted cherries i have added to a dehydrator tray, I have also added 1 cup of raspberries and dehydrated for about 2 days until both the cherries and raspberries have dried out. The raspberries have turned out crispy and the cherries hard and sticky. Both tasting like lollies.