At old fashioned community summer picnics, a popular competition was a cherry pit spitting contest. Naturally the winner received a prize appropriate to the year, and age of the contestants — maybe a jar of cherry jam, or a cherry-flavoured frozen juice bar.
If pit spitting is no longer on the program, there might be red ribbons offered for the best cherry products such as pies, puddings, canned fruit or chutney.
This week’s recipes highlight the cherry. It should be noted the recipes will accommodate either the standard red/black cherry or the light flesh and skin of the Rainier cherry.
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Fresh Cherry Pie
- pastry for 2-crust, 9 inch pie
- 1 1/4 cups sugar
- 2 1/2 tbsps. quick-cooking tapioca or 1/3 cup flour
- 1/8 tsp. salt
- 1/4 tsp. almond extract
- 1 tsp. lemon juice
- 4 cups fresh cherries, pitted and halved
- 2 tbsps. butter
Combine sugar, tapioca or flour, and salt and stir to blend. Add other ingredients, except butter, and blend.
Pour into the pastry-lined pie pan and dot with butter. Arrange crust over filling and flute the edges. Cut vents in the top.
Bake at 425 degrees F for 40-45 minutes. Pie will be a golden brown. Cool and serve with ice cream.
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Cherry Vinegar
- 8 cups fresh cherries
- 5 cups white vinegar
Remove stems and pits from cherries and cut fruit in halves.
Combine prepared cherries and vinegar in a large stainless steel or enamel saucepan. Bring to a boil and boil gently for 15 minutes.
Sterilize four half pint jars and lids.
Pour boiled cherry-vinegar mixture into the jars within 1/4 inch of the top. Wipe rim clean. Put lids in place.
Place jars in canner and cover with water. Cover canner. Bring water to a boil and process for five minutes. Carefully remove jars. Cover with towel and cool for 24 hours. Check to make sure lids are sealed. Store in cool place.
To use, add 1/3 cup to 4 cups freshly brewed tea. Sweeten to taste and serve over ice. Prepared vinegar may be added to meat marinades and barbecue sauces to enhance the flavours. Amount used depends on personal taste.
• • •
Sweet Cherry Chutney
- 10 cups sweet cherries, pitted, about 6 1/2 lbs.
- 1 cup dark brown sugar
- 2 1/2 tsps. ground allspice
- 1 1/4 cups white vinegar
- 4 tbsps. corn syrup
- 1 1/2 cup sultana raisins
Combine cherries, sugar, allspice, vinegar and corn syrup in a large saucepan. Bring to a full boil, stirring constantly until sugar is dissolved.
Boil gently, stirring frequently to avoid scorching, until mixture thickens, about 60 minutes.
Stir raisins into chutney and boil another five minutes, stirring constantly.
Ladle chutney into six half-pint sterilized jars. Leave 1/2 inch head space. Apply sterilized lids.
Place jars in a canner, cover with water and boil for 10 minutes. Remove from canner and cool for 24 hours.
Serve with pork or poultry or as an appetizer with cheese and crackers.
Joyce Walter can be reached at ronjoy@sasktel.net
