Sour Cherry Old Fashioned Recipes

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SOUR CHERRY OLD-FASHIONED



Sour Cherry Old-Fashioned image

Bursting with sweet syrup, sour cherries impart a vivid fruit flavor to this retro-style cocktail. Curls of lemon zest add a bit of zing to the whiskey's hints of rich oak.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes 6

Number Of Ingredients 6

24 frozen sour cherries
1/2 cup water
3/4 cup whiskey
1/3 cup sugar
1/4 cup plus 2 tablespoons kirsch
Thin lemon-zest strips (from 1 lemon)

Steps:

  • Place cherries in a heatproof bowl. Stir water and sugar in small saucepan to dissolve sugar. Bring to a boil, and pour over cherries. Let cool completely. Cover and refrigerate overnight.
  • Drain cherries, reserving syrup. Thread 4 cherries onto each of 6 skewers. Make 3 drinks at a time: Pour 6 tablespoons whiskey, 3 tablespoons kirsch, and 4 1/2 teaspoons reserved syrup in a cocktail shaker 3/4 filled with ice. Shake and pour into chilled glasses. Garnish each with a skewer and 2 to 3 strips lemon zest. Repeat for the second batch.

CLASSIC OLD FASHIONED



Classic Old Fashioned image

One of the great classic bourbon cocktails, the Old Fashioned was invented in Louisville, KY. Try bourbon, rye, or a blended whiskey in this cocktail. You can also sub one sugar cube for the simple syrup.

Provided by c-biskit

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 7

2 teaspoons simple syrup
1 teaspoon water
2 dashes bitters
1 cup ice cubes
1 (1.5 fluid ounce) jigger bourbon whiskey
1 slice orange
1 maraschino cherry

Steps:

  • Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.

Nutrition Facts : Calories 145 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 7.5 mg, Sugar 1.3 g

OVER-THE-TOP CHERRY JAM



Over-the-Top Cherry Jam image

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 6 half-pints.

Number Of Ingredients 4

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

Steps:

  • In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

CHERRY PIE III



Cherry Pie III image

This is the 1999 American Pie Council's National Pie Championship first-place winner in the Fruit and Berry Category.

Provided by Beth Campbell

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
1 cup shortening, chilled
½ cup cold water
1 pinch salt
2 cups pitted sour cherries
1 ¼ cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract

Steps:

  • Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
  • Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
  • Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
  • Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

Nutrition Facts : Calories 506 calories, Carbohydrate 62.9 g, Cholesterol 3.8 mg, Fat 27.5 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 12.6 mg, Sugar 34.6 g

MARTHA'S SOUR CHERRY PIE



Martha's Sour Cherry Pie image

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 8

2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Essential Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash

Steps:

  • Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
  • Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
  • Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
  • Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
  • Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

CHERRY-ORANGE OLD-FASHIONED



Cherry-Orange Old-Fashioned image

Bourbon infused with sour cherries and orange zest takes the classic cocktail to the next level.

Provided by Martha Stewart

Categories     Entertaining     Cocktail Party Ideas

Time 5m

Yield Makes 1 drink

Number Of Ingredients 4

3 orange slices
2 ounces Cherry-Orange Bourbon
Ginger ale
Maraschino cherries

Steps:

  • In a cocktail shaker filled with ice, add orange slices and bourbon. Shake well, pour into a highball glass, and top with ginger ale and cherries.

OLD FASHIONED BAKED SOUR CHERRY PUDDING



Old Fashioned Baked Sour Cherry Pudding image

My little granddaugher loves pink, I can't wait to make this wonderful treat for her. Best of all it tastes delicious and is really quick and easy to make. A perfect dessert served plain or with some vanilla bean ice cream. It is best served warm.

Provided by Baby Kato

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 2/3 cups sugar, divided
1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon almond extract
14 1/2 ounces tart cherries, pitted and undrained
1 tablespoon butter
1/3 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Combine 2/3 cup sugar, flour, baking powder and salt in a small bowl.
  • Mix milk and almond extract together and lightly stir into the flour mixture.
  • Pour batter into a greased 11 x 7 " pan and set aside.
  • In a small pot, add the cherries, butter and 1 cup sugar and bring to a boil.
  • Cook, constantly stirring for 2 minutes until the sugar disolves.
  • Add the toasted almonds, stir well and spoon the mixture over the batter.
  • Bake at 350 degrees for 30 minutes or until golden brown.

SOUR-CHERRY OLD-FASHIONED



Sour-Cherry Old-Fashioned image

Sour cherries are too tart to eat raw, but go down amazingly easy when you muddle them with sugar and douse them with whiskey in this spin on a classic old fashioned.

Provided by Mark Bittman

Time 5m

Yield 1 cocktail.

Number Of Ingredients 5

2 sour cherries, stemmed and pitted
One 2-inch strip orange peel
1 sugar cube (or ½ teaspoon sugar)
2 or 3 dashes bitters
2 ounces rye or bourbon.

Steps:

  • Put the cherries, orange peel, sugar and bitters in an old-fashioned glass; crush the sugar and cherries with a muddler, spoon or anything else that will get the job done. Fill the glass with ice, add the whiskey and stir until the drink is cold, about a dozen times.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 6 grams

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THE BEST SOUR CHERRY RECIPES - MARTHA STEWART
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From marthastewart.com
  • Garden Salad With Herbs and Sour Cherry Dressing. Tart cherries are swiftly marinated in an easy sherry vinaigrette then placed atop this salad full of greens and fennel.
  • Sour-Cherry Cobbler. Easy enough to cook over a camp stove, this cobbler recipe blends tangy sour cherries with a warm, buttery cake. The fruit drops down as the cake rises, creating a mix of sweet and tart flavors.
  • Roasted Rhubarb-and-Sour-Cherry Compote. This sweet-tart condiment can be used as a topping for a bowl of yogurt, as a cocktail mixer, and beyond. Sour cherries sweeten as they cook, while rhubarb imparts a tangy flavor—but both fruits keep their signature red color as they roast.
  • Sbriciolata di Millefoglie With Sour Cherry Preserves. Layered between spoonfuls of preserved sour cherries and pastry cream, the light, flaky pastry completes a delicious summertime dessert.
  • Homemade Cocktail Cherries. Soak sour cherries in a mixture of tart cherry juice, sugar, and maraschino liqueur, then add a vanilla bean and a bay leaf and let the flavors meld in the fridge for at least one week.


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