Ingredients:
Tuna:
1/4 cup tart cherry juice
1 tablespoon sesame oil
2 tablespoons chili paste (sirracha)
4 cloves garlic, crushed
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup green onions, chopped
4 tuna fillets (ahi, albacore or similar)
Salt and pepper to taste
Cooking spray

Cabbage:
1 cup dried tart cherries
1 tablespoon honey
2 tablespoons rice wine vinegar
2 cups shredded red cabbage
2 cups whole grain rice
2 tablespoons flat leaf parsley, chopped

Directions:
In a medium bowl, whisk together the sesame oil, chili sauce, garlic, soy sauce, mustard, tart cherry juice and green onions.

Heat a large skillet to high heat. Sprinkle the tuna with salt and pepper, spray with cooking spray, then sear for 90 seconds per side for rare (or until desired doneness). Remove from heat, cool slightly, and slice.

In a medium bowl, whisk together the honey and rice wine vinegar. Toss with the dried tart cherries and cabbage.

Prepare rice according to package directions.

To assemble, place equal amounts of rice onto the center of four plates. Push down the center of each mound to create a well and fill each well with equal amounts of dressed cabbage. Add slices of tuna, drizzle with sauce and sprinkle with parsley.

Serve.

Nutrition Info:
Courtesy of Powered by Red Contest Winner (Novice) -Jaime Brown-Miller, Napa, CA and the Cherry Marketing Institute

Many of our customers are on a routine of drinking 8 ounces of mixed juice per day. Two tablespoons of concentrate in an 8 ounce juice glass is the right mixture.

One of the nice things about choosing King Orchards Montmorency tart cherry juice concentrate is that it is 100% cherries, so you can be creative with how strong you mix it as well as with what you choose as a mixer. Try mixing with club soda, orange juice or apple juice. You can also add it to oatmeal or yogurt or even drink it straight by the tablespoon.

Ingredients:
1/3 cup lemon peel, cut into 1/4″ strips
1 /2 cup orange peel, cut into 1/4″ strips
2 cups apple cider
4 cups tart cherry juice (1/2 cup King Orchards tart cherry juice concentrate plus 3 1/2 cups water)
2 (1/4″ thick) strips of peeled fresh ginger root
1 teaspoon allspice
5 whole cloves
2 cinnamon sticks

Directions:
Place all ingredients in a large saucepan over medium heat. Simmer uncovered until liquid is reduced to 4 cups, approximately 30 minutes. Remove from heat and strain liquid to remove peels and spices. Discard solids and serve in festive mugs.

Makes 4 one-cup servings.

Nutrition Info:
Nutrition Facts per cup: 175 calories, 0 g total fat; 0 g saturated fat, 0 g trans fat, 42 g carbohydrate, 0 mg cholesterol, 0 g protein, 1 g fiber, 10 mg sodium; Daily Values: 1% vitamin A, 7% vitamin C; 3% calcium; 8% iron

Prep Time:  60 minutes

Cook Time:  45 minutes

Ingredients:

****Strudel Dough****

- 1/2 cup of lukewarm water

- 1/2 teaspoon of vinegar

- 3/4 teaspoon of salt

- 2 cups of all-purpose flour

- 1 tablespoon of cold butter

- Melted butter

- Flour for rolling

****Cherry Strudel Filling****

- 8 cups of washed, stemmed, pitted sour cherries

- 2 teaspoons of grated lemon rind (optional)

- 1  1/2 to 2 cups of sugar or to taste

- 3/4  cup of ground (not chopped) walnuts

- Confectioners’ sugar for dusting

Preparation:

1.  In a small bowl, mix water, vinegar and salt.  Place flour in a large bowl and cut the butter in as for pie dough.  Add water mixture and stir by hand for about 5 minutes or until dough becomes smooth.

2.  Transfer dough to a lightly floured surface and knead for about 5 minutes, adding as little extra flour as possible.  Cover with plastic wrap and let rest for 30 minutes.

3.  Meanwhile, prepare the cherry filling by combining the cherries, lemon rind (if using) and sugar in a large bowl.  Set aside.

4.  Cover a large table with a tablecloth (it will become stained from the fat in the dough, so use and old tablecloth).  Sprinkle the cloth generously with flour.  Place the dough in the center of the cloth and brush it with melted butter.  Roll the dough to an 1/8-inch thickness.

5.  Begin stretching the dough either over the backs of your hands or palm-side up, whichever works best for you.  Work quickly, continually lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the sides of the table.  Using kitchen shears, trim off the thicker outer edges of the strudel dough.

6.  Place rack in middle of oven and pre-heat to 4oo degrees.  Brush the dough liberally with melted butter.  Place the cherry filling along one long edge in a 3″ wide strip, 2 inches from the edges.  Sprinkle ground walnuts over the filling.

7.  Using the tablecloth to roll the strudel away from you, jellyroll fashion, until it is completely rolled.   Brush the top of the strudel with melted butter.  Cut into sections that will fit your baking sheets and tuck in ends of strudel.

8.  Place parchment on baking sheets and transfer strudel sections to them, seam-side down.  Bake 10 minutes,  reduce heat to 375 degrees and bake 20 to 25 minutes more or until strudel is crisp and golden.

9.  Remove from oven, cool slightly and then cut on an angle into slices.  Dust with confectioners’ sugar.  You may also cool completely to make the slicing easier and then rewarm in a microwave.  Dust with confectioners’ sugar and serve as is or with a dollop of whipped cream or a scoop of ice cream.

1 tablespoon dried tart cherries

1 small onion

1 clove garlic

3 tablespoons fruit-flavored vinegar

2 tablespoons orange juice

1 tablespoon honey

1/3 cup olive oil

Salt and pepper to taste

Chop cherries, onion and garlic in food processor; pulse until finely chopped. Add fruit-flavored vinegar, orange juice and honey; puree. With food processor on, slowly add olive oil; mix well. Season with salt and pepper to taste.

Preheat the oven to 400F.

Filling: In a 3-quart saucepan, combine 1/2 cup of the sugar, cornstarch and salt. Drain the liquid from the canned cherries into the saucepan; set cherries aside. Stir the cherry liquid into the sugar mixture until no lumps remain. Heat the mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute or until mixture is thickened and slightly translucent. Remove from the heat, stir in the reserved tart cherries, dried cherries, almond extract and, if desired, food coloring.

Roll out bottom pastry between 2 sheets of lightly floured waxed paper. Place the pastry in the bottom of a 9-inch pie pan, letting the excess extend over the edge. Spoon in the cherry filling. Roll out top pastry and place over filling. Flute or crimp edges. Cut several slits in top crust to vent pie. Or, you can make a lattice top crust, whichever suits your family. Sprinkle the remaining 1 teaspoon of sugar onto the pastry strips. Place pie on the top rack in oven and place a baking sheet or piece of foil on lower rack to catch any drips.

Bake 35 to 45 minutes or until pastry is golden brown and the filling bubbles. Remove from oven and cool on wire rack 15 to 20 minutes before cutting.
Makes 10 servings. From the Cherry Marketing Institute.

Prep Time:  20 minutes

Cook Time:  20 minutes

Ingredients:

- 2 tablespoons of all-purpose flour

- 2 tablespoons of butter

- 1 pound of washed, stemmed, pitted sour cherries

- 1 tablespoon of lemon juice

- 1 teaspoon of sugar

- a pinch of salt

- 1/2 to 3/4 cup of half-and-half

- 2 tablespoons of sour cream

Preparation:

1.  In a medium saucepan, lightly brown flour in butter.  Add cherries, lemon juice, sugar and salt.  Bring to a boil, reduce heat and simmer until thickened.

2.  In a small bowl, combine 1/2 cup of half-and-half and sour cream until smooth.  If cherries have not given off a lot juices, you may need to use 3/4 cup of half-and-half instead of 1/2 cup.

3.  Temper the sour cream mixture with a ladleful of the cherry sauce.  Return the tempered sour cream mixture to the cherries, mix well and heat through on low for about 5 minutes.  Serve warm, cold or at room temperature with chicken, potatoes or game meat.

Prep Time:  30 minutes

Cook Time:  30 minutes

Ingredients:

- 1/2 cup (1 stick) of butter, softened

- 1/2 cup of sugar

- 3 large eggs divided, at room temperature

- 1 tablespoon Amaretto or other almond liqueur (optional)

- 1/2 teaspoon of salt

- pinch of cream of tartar

- 1 cup of all-purpose flour

- 1 pound of washed, pitted sour cherries

- confectioners’ sugar

Preparation:

1.  Place rack in center of oven and heat to 350 degrees.  Butter or lightly coat with cooking spray a 9″ x 9″ baking pan.  In a medium  bowl, cream together butter, sugar and yolks until light and fluffy.  Add liqueur, if using, and salt, mixing well.

2.  In a clean medium bowl, beat egg whites with cream of tartar until stiff.  Alternately fold in egg whites and flour into butter – egg mixture.

3.  Turn batter into prepared pan and scatter cherries evenly over top.  Lightly press down cherries into batter until partially covered.  Bake 30 to 40 minutes or until toothpick inserted near center comes out clean.  Cut  into 6 equal pieces.  Serve warm or cold dusted with the confectioners’ sugar.

Cream sugar & margarine. Add eggs, cherries & bananas. Mix dry ingredients together and add to first mixture. Bake in two 9″ x 4″ greased bread pans at 350° for 45 minutes or until toothpick comes out clean.

Ingredients:
1 cup thawed tart cherries (canned tart cherries are an easy and less expensive alternative)
1 cup fresh or partially frozen strawberries
3 Tablespoons orange juice concentrate
1 /2 cup plain, nonfat yogurt (or vanilla nonfat yogurt)
1 /2 cup tart cherry juice (1.5 tablespoons cherry juice concentrate)
2 Tablespoons honey
ground nutmeg

Directions:
Combine all ingredients, except nutmeg in a blender and whip until smooth. Pour into glasses and sprinkle with nutmeg.

Makes 2 servings (approx. 1 1 /2 cup each)

Nutrition Info:
Nutrition Facts per 1 ½ cup serving: 227 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 0 g carbohydrate, 1 mg cholesterol, 5 g protein, 4 g fiber, 51 mg sodium; Daily Values: 5% vitamin A; 134% vitamin C; 16% calcium; 6%iron