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Dried Cherry Recipes
Double Cherry Pie
The holidays would not be complete without at least one cherry pie.
4 cups frozen unsweetened tart cherries
1 cup dried tart cherries
1 cup granulated sugar
2 tablespoons quick-cooking tapioca or cornstarch
1/2 teaspoon almond extract
Pastry for 2-crust, 9-inch pie
1/4 teaspoon ground nutmeg
1 tablespoon butter
- Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.)
- Let cherry mixture stand 15 minutes.
- Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter.
- Make a lattice top out of the remaining pastry. Seal and flute edge.
- Bake in a preheated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent over browning.
Makes 8 servings.
Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries. Dried cherries are available from us.
Tangy Cherry Cole-slaw
This salad goes great with Cherry Good Ribs or as an accompaniment to chili.
Dressing:
1/4 cup granulated sugar
1/2 teaspoon dried mustard
1/2 teaspoon celery seed
Dash salt
1/3 cup vegetable oil
1/4 cup lime juice
3 tablespoons honey
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Salad:
1 (16-ounce) bag coleslaw mixture
1 cup shredded carrots
1 cup dried tart cherries
1/2 cup chopped green onions
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- For the dressing, combine sugar, dry mustard, celery seed and salt in a small mixing bowl; mix well.
- Stir in vegetable oil, lime juice and honey; mix until well blended and sugar is dissolved.
- For the salad, combine coleslaw mixture, carrots, dried cherries and green onions in a large mixing bowl.
- Pour dressing over coleslaw mixture; mix well.
Refrigerate 30 minutes before serving.
Makes 6 to 8 servings.
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