Cherry bounce and other suggestions for sour cherries.
Just came home with a flat (12 pints) of sour cherries - my first experience with sour cherries. I rinsed them and when they quit draining will put in zipper bags for tomorrow.
I thought they would taste sort of like the way bing cherries taste when they are still a little sour? But no, the flavor is tart but not very complex. My friend assures me that once they are cooked they taste wonderful. I want to try something different than cherry jam.
Are they good for cherry bounce?
What about home made candied cherries for baking this winter?
Pit your cherries and freeze them in pints then on winter mornings bring a pint to a boil with half a cup of sugar and thicken slightly with cornstarch (2 T in a little water). What you do with this is spoon it (hot) over waffles or pancakes. Frozen waffles will do fine. In my family for fifty years and two generations now we plant a Montmorency cherry tree wherever we own a square foot of land just for the specific purpose of having Waffles & Cherries for breakfast. PS You don't need a cherry pitter, just a paring knife; wear something you can throw away afterwards.
re: Pat Hammond
No "recipe" for cherry bounce, just sort of a rule of thumb. Fill a jar with cherries, cover with a combination of liquor and sugar to taste, seal jar, put in dark cabinet. I like cognac.
But see this old, old recipe:
Morello Cherry Bounce
Manuscript Cook Book, Charlottesville,
1836. Owned by Mrs. Virginia Grafty
Gather and pick your Cherries when
perectly ripe, put them into a Tub and
mash them with a Rolling-pin,Stones and
all, and to every five Pints of Cherries put
a Quart of Rum, let it stand a Week; strain
it through a
Flannel Bag, to every Gallon of Bounce
put three fourths of a Pound of brown
Sugar. Cheap Rum at 75 Cents or 50 Cents
a Gallon answers equally well as the best
spirit for bounce.
Their flavor can depend on what type of sour cherry, what stage they were picked, growing conditions, etc. I've had some that were weak & just sour and others rich & berry-flavored that I could eat raw like a tangy bing. As long as they have some acid they'll work in combination with sugar to produce that nice sweet-sour flavor.
Definitely great for cherry bounce, Russian-style flavored vodkas, brandied cherries, syrups, compotes. In combination with almond flavors (cherry-almond coffee cake), alongside rich meats like duck & lamb, in a Persian rice dish with saffron & chicken, or a Hungarian cold cherry soup.
For future baking I freeze them individually (not touching) on a tray and pack in multiple ziploc bags to protect from odors. Adding sugar for preservation would affect the cherry's structure & texture (if that matters to you in the final baked product). Have fun!