KrausnicKitchen

Cherries are delightful. This week I found 11 pounds of cherries for $16. I think that I’ve finally figured out how to pit them. I used the tip of the vegetable peeler. Using the sharp-rounded tip to poke through the cherry’s top, then once under the pit gently scoop up to remove it — it’s all in the wrist. With a little practice, 6 cups of cherries can be pitted in 8.5 minutes. I recommend wearing an apron to catch splatters and gloves if you don’t want stained hands. The work is messy, but worth your time.

I plan on freezing most of the cherries, whole and pitted, but I wanted to make a quick cherry sauce that I could also freeze. This Fresh Cherry Sauce combines cherries, orange juice, and zest. It’s a quick cook once you’ve pitted your cherries. You could serve it on crepes, waffles, sundaes, or in place of canned cherry pie filling in assorted dessert recipes (if thickened).

A recent gathering brought another opportunity to share the 11-pounds. Cherry dessert anyone? I chose to modify my Salted Caramel Tres Leche Cake to a cherry version, using the Fresh Cherry Sauce. Pretty tasty.

Fresh Cherry Sauce

Ingredients

(c=cup, T=tablespoon, t=teaspoon)
1 c sugar
2 T cornstarch
1/2 c water
1/2 c orange juice (I used the juice of 1 orange)
6 c sweet fresh cherries, pitted
1/2 t orange zest (I used the zest from one orange – 1/2 teaspoon or so)

Directions

Zest orange and then juice it. Off of heat, in a medium sauce pan, combine sugar and cornstarch. While whisking, add 1/2 cup water and orange juice until well mixed. Add 2 cups cherries and using a submersible hand blender, puree cherries. (If you don’t have a hand blender, use a potato masher to mash cherries.) Turn heat to medium and add remaining 4 cups cherries and orange zest; bring to boil and simmer 10 minutes, until thickened.

Very Cherry Tres Leche Cake