Friday, September 2, 2011

Door County Tart Cherry Syrup

When we bought our 27-pound bucket of CherryLand's Best Door County tart cherries, we processed, canned and cooked with them. But we weren't done.

We looked into the big bucket the cherries came in and came face to face with what seemed like a gallon or two of cherry juices. We certainly weren't going to let those go to waste.

We cooked down the juices with some sugar and lemon juice and canned it. Our yield was 4 half-pints, plus a little bit more for immediate consumption: Totally worth it. The tartness was still immediately apparent, but the sweetness from the juice and sugar provided a well-rounded tasting.

It was a great and simple way to preserve and use everything we got from our cherry purchase.

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