2-3 Tbsp modified cornstarch (clear jel or Col Flo 67)
Thaw and drain cherries, retaining juice.
Whisk cherry juice, sugar and cornstarch together until well mixed.
Place mixture in saucepan over medium heat, stirring frequently until mixture comes to a boil. Add cherries and stir until it comes to a full boil.
Cool before storing in the fridge.
Great as a topping on ice cream, waffles, cheesecake, and as a pie filling.
2 cups everyday farms frozen tart cherries, thawed and drained
1/3 cup pumpkin seeds
In a large bowl, whisk together flours, bran, baking powder, baking soda, and salt. Mix in sunflower and pumpkin seeds. In a separate bowl, whisk sugars, orange rind, eggs and buttermilk. Mix in butter until combined. Stir in flour mixture until just combined. Gently stir in cherries. Fill paper lined or greased muffin cups 3/4 full. Sprinkle tops with a few seeds if desired. Bake at 375 degrees F for 24 minutes.
Heat oil in a large skillet on medium high. Add meat, cook 4-5 minutes on each side until browned.
Transfer meat to slow cooker. Mix cherry sauce, dressing and soy sauce, pour over meat. Cover with lid.
Cook on low 4 to 5 hours. Remove from slow cooker. Cover meat to keep warm. Whisk rremaining ingredients in a small bowl until blended; stir into liquid in slow cooker. Cook covered on high 10 min or until thickened. Slice meat; place on platter. Drizzle with sauce. Serve with remaining sauce.
Note: For best results, do not cook meat on high setting.
Cut pear in 1/8th and slice thin. Toss in lime juice.
Add spinach, cherries and almonds to the pear.
Add just enough dressing to coat spinach.
Divide salad into 6 plates.
Crumble cheese and sprinkle over salad.
1 3/4 cups apple sauce, mashed bananas, or 14 oz drained crushed pineapple.
1 cup dried (or well drained) cherries or other fruit
Pre-heat oven to 350ºF.
Line cookie sheet with parchment.
Beat butter & sugars.
Beat in eggs and vanilla.
Combine oats, flour, soda, & cinnamon.
Add to mixture. Add fruit and nuts.
Drop 1/3 cup of batter on sheet with 2" spacing.
Bake 15 minutes.
Cookies may be frozen.
Pre-heat oven to 350ºF.
Toss fruit and juice in large bowl.
Combine remaining ingredients.
Sprinkle over fruit. Toss well.
Place in lightly greased 2 qt baking dish.
Sprinkle with topping.
Bake at 350ºF for 35 min. until apples are tender and top is golden brown.
3/4 cup brown sugar
1/2 cup flour
3/4 cup rolled oats
1/2 cup chopped pecans (optional)
1/4 tsp cinnamon
1/3 cup butter, melted
Mix all ingredients except butter.
Stir in butter.
Spread evenly over the fruit.
haw cherries. Drain juice from cherries.
Combine juice, sugar, cornstarch, and cinnamon.
Mix until lumps disappear.
Heat in a saucepan over medium heat until it comes to a boil.
Stir frequently. Add cherries. Stir until it comes to a full boil.
Remove from heat. Add apples and lemon juice.
Pour into unbaked pie shell. Place pastry pieces cut with cookie cutter to dress the top of pie.
Bake at 450º for 15 minutes.
Reduce heat to 350ºF and bake 30 minutes.
1 3/4 cups apple sauce, or drained crushed pineapple, drained or mashed bananas
1 cup chopped nuts or hemp hearts.
1 cup well-drained cherries or other fruit.
Pre-heat oven to 350ºF. Lightly oil muffin tins.
Mix oil, sugar, eggs, and vanilla.
Combine dry ingredients and add to mixture.
Add fruit and nuts.
(Mixing cherries in the batter will result in a blue dough.)
Cherries may be added to each muffin separately by placing ½ dough in muffin tin, add 5 or 6 cherries and cover with dough
Fill muffin tins ½ full.
Bake 15 minutes
Crunch Top Cherry Muffins – adapted from the Canadian Living Test Kitchen recipe for blueberry muffins
2 cups all purpose flour
3/4 cup granulated sugar
1tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup plain yogurt
2 tsp grated orange rind
¼ cup orange juice
¼ cup vegetable oil
1 cup frozen cherries, well drained
Crunchy topping – ¼ cup granulated sugar mixed with 1 tbsp orange rind
Heat oven to 400F. Line 12 cups with paper liners.
Pour flour, sugar, baking powder, baking soda, and salt into a large bowl. Whisk until blended.
Pour yogurt, orange rind and juice, oil and eggs into another large bowl. Whisk until smooth.
Pour yogurt mix over dry ingredients. With wooden spook, stir just until you can’t see flour. If you stir in the cherries at this point, the batter will turn pink. Other wise, put 1 tbsp of batter in the bottom of each muffin paper. Cover with cherries. Put another spoonful of batter on top. Top with crunchy topping. Bake for about 25 minutes.
Thaw cherries. Drain juice from cherries.
Combine juice, water, sugar, and cornstarch.
Mix until all lumps disappear.
Heat in a saucepan over medium heat.
Stir frequently until it comes to a boil.
Add lemon juice.
Boil one minute longer, stirring constantly.
Add cherries. Stir until it comes to a full boil.
Cool. Pour into unbaked pie shell.
Bake at 450º for 15 minutes.
Reduce heat to 350ºF and bake 30 min.
1. Modified cornstarch, sold as Clear Jel and Col Flo 67, creates a very smooth sauce that does not break down when frozen. You may substitute with cornstarch or Minute Tapioca.
2. University of Sask cherries have an intense flavor and may be diluted by up to ½ without reducing the taste.
Mix mayonnaise, mustard, salt and pepper in bowl. Gently mix in chicken, cherries, carrots, cucumbers, and onion. Lay tortilla on a plate and spoon ¾ cup chicken mixture just below the center of each tortilla. Fold up bottom portion and roll tightly.
Chop cherries and juice in blender.
Mix cherries, juice, water & gelatin in a pan.
Let sit 1 minute.
Bring to a boil, reduce heat, cook & stir 1 min.
Refrigerate 45 min. till mixture thickens.
Beat cream cheese. Slowly add sugar.
Add melted chocolate and vanilla.
Fold in cherries. Whip the cream.
Fold into the cherry mixture. Cover and refrigerate 3 hours
So you want a recipe. CMI has them for baking, cereals, salsa & sauces, soups, beverages, desserts and more.
Try recipes from a 2013 Gourmond Award Winner
"Cooking with Cherries from the Prairies"
won the prestigious Gourmand award for "Best Fund Raising, Charity and Community
Cookbook in Canada-English" for 2013.
The cookbook by authors Cecilia Kachkowski, Lily Sawatzky, and Loretta Bors was designed to help cooks with exciting and new ideas and ways to use their bountiful harvest of sour cherries in their recipes.
Available for purchase from: U of S Bookstore, North of 40, McNally Robinson, Saskmade Marketplace, Western Development Museum Gift Shop, and Ukrainian Museum of Canada.