Orchard Talk

Ingredients:

Cherry "Red Eye" Mojito

2 1/2 teaspoons super fine granulated sugar

3 Tablespoons tart cherry juice

12 mint leaves

Squeeze of fresh lime juice

1 ounce white rum

1/2 cup soda or seltzer water

Ice

Directions:

Place 6 mint leaves in a tall glass. Crush mint leaves with a muddler, or with the back of a spoon. Add sugar, tart cherry juice, lime juice, white rum and ice. Mix well. Finish drink with soda water and remaining mint leaves. Stir to combine and serve.

Yield: 1 serving.

Tags: cherry juice, cherry recipes, tart cherry recipes

For a subtle spice flavor add 1 cinnamon stick to the boiling water along with the tea bags. Discard the cinnamon stick along with the tea bags.

Ingredients:
4 cups boiling water
4 orange pekoe or English breakfast tea bags
1/4 cup sugar or sugar substitute*
1 cup tart cherry juice (2 tbl. cherry juice concentrate plus 7 ounces water)

Directions:
Add tea bags to boiling water. Let stand 10 minutes. Discard tea bags; stir in sugar until dissolved. Stir in cherry juice. Chill at least 1 hour or up to 2 days. Pour over ice in tall glasses. Makes 4 servings.

*Note: Follow package directions on sugar substitute, using suggested amounts to replace ¼ cup sugar.

Nutrition Info:
Nutrition Information per serving: 84 calories, 0 g total fat, 21 g carbohydrate, 0 mg cholesterol, 0 g protein, 0 g fiber, 15 mg sodium. Daily Values: 0% vitamin A, 0% vitamin C, 2% calcium, 2% iron

Nutrition Information per serving with sugar substitute: 74 calories, 0 g total fat, 18 g carbohydrate, 0 mg cholesterol, 0 g protein, 0 g fiber, 15 mg sodium. Daily Values: 0% vitamin A, 0% vitamin C, 2% calcium, 2% iron

Tags: cherry juice, tart cherry recipes

2 boneless pork loin chops, about 1-inch thick

Salt and freshly ground black pepper, to taste (used ¼ teaspoon salt, 1/8 teaspoon pepper)

2 tablespoons vegetable oil

½ cup chopped onion

1 cup reduced sodium chicken broth

1/3 to 1/2 cup dried tart cherries

2 tablespoons orange marmalade

1 tablespoon balsamic vinegar

Dried red pepper flakes, to taste (used 1/8 teaspoon pepper)

Season pork chops with salt and pepper. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate. Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half. Reduce heat. Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat, if pork chops are very thick or if they have a bone in them.) Internal temperature of the pork should be about 160 degrees. Add chicken broth or water, if needed. Serve pork chops with cherry sauce spooned over them.

Tags: Cherries, cherry recipes, dried cherries, michigan cherries, PORK RECIPES, tart cherry recipes

Ingredients:

1 (6-ounce) package cherry-flavored gelatin
1 (20- or 21-ounce) cherry pie filling
1 (20-ounce) can crushed pineapple
1 (8-ounce) package cream cheese
1 cup sour cream
1/4 cup granulated sugar
1/4 cup chopped pecans or walnuts, optional

Put gelatin a lage mixing bowl. Dissolve gelatin with 2 cups boiling water, mix well. Add cherry pie filling and pineapple with juice from the can; mix well. Pour into a 13x9x2-inch pan. Refrigerate until gelatin is set.

Mix cream cheese, sour cream, and sugar until smooth. Spread over salad after gelatin is set. Refrigerate until ready to serve. Sprinkle with nuts, if desired, just before serving.

Makes 12 large servings.

Note: You can substitute 2 (14.5- to 16-ounce) cans tart cherries packed in water for the cherry pie filling. Add cherries with juice from can.

Tags: cherry recipes, tart cherry recipes

Ingredients:

Equal Parts:
King Orchards Tart Cherry Juice Concentrate
Balsamic Vinegar
Extra Virgin Olive Oil
Flax Seed Oil

Optional: Stir in a little honey to thicken. Pour a puddle on serving plate. Add goat cheese to plate, then drizzle with more vinaigrette. Sprinkle with toasted pepitas (pumpkin or squash seeds) if desired.

Courtesy of Mary at Misfits Salon & Gallery in Traverse City

Tags: Cherry Juice Recipes, cherry recipes, cherry vinaigrette, tart cherry recipes

1 can (16-ounce) pitted dark sweet cherries
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6 1/2 ounces each) skinless, boneless chicken breast halves
Salt and pepper to taste
6 rosemary sprigs for garnish

Heat oven to 350F. Line a 9″ x 13″ baking pan with foil and spray foil with non-stick spray; set aside.

To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 cup of cherry juice. In a blender, puree the drained cherries until smooth.

In a skillet, heat the olive oil and saute the onion and garlic until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries; simmer 5 minutes.

Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done.

To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig. Serves 6.

Tags: Cherries, cherry recipes, dried cherries, michigan, michigan cherries, michigan sweet cherries, michigan tart cherries, sweet cherries, tart cherries, tart cherry recipes, traverse city

2 eggs
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/4 teaspoon salt
1/3 cup lemon juice
2/3 cup shredded unpeeled zucchini
1/4 cup water
2/3 cup dried tart cherries
2 cups all-purpose flour
1 tablespoon grated lemon peel
2 teaspoons baking powder

Put eggs in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well.

Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel.

Grease and flour the bottom only of an 8-1/2 x 4-1/2-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350F.oven 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Makes 1 loaf, about 16 slices

Source: Cherry Marketing Institute

Tags: bread recipes, Cherries, cherry recipes, dried cherries, michigan, michigan cherries, michigan tart cherries, tart cherries, tart cherry recipes, traverse city, zucchini recipes

This recipe makes 72 biscotti

Ingredients
2 cups King Orchards dried tart cherries
1/4 cup orange juice
hot water
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3 large eggs
1 cup chopped pecans
powdered sugar, for rolling

Cooking Instructions
1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

2. Combine the cherries and orange juice in a small bowl and add just enough hot water to cover. Set aside for 15 minutes or more.

3. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.

4. Drain the cherries and discard the liquid. In a separate bowl, whisk the eggs together. Add them to the flour mixture along with the drained cherries and pecans and stir until a stiff dough forms.

5. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

6. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.

7. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.

8. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.

9. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Serving Size: 3 biscotti
Nutritional Information
Number of Servings: 72
Per Serving
Calories 139 Carbohydrate 24 g
Fat 3 g Fiber 1 g
Protein 2 g Saturated Fat 0 g
Sodium 65 mg

Tags: Cherries, cherry recipes, dried cherries, dried tart cherries, michigan cherries, michigan tart cherries, tart cherries, tart cherry recipes

1/4 cup sugar
1 1/2 tbsp. cornstarch
2 cups pitted tart cherries
2 tbsp. margarine

Mix sugar and cornstarch. Stir in pitted cherries. Cook over medium heat until thickened. Remove from heat & add margarine. Stir well. Serve over ice cream, cake or cheese cake. Keep refrigerated.

Tags: Cherries, cherry recipes, michigan, michigan cherries, michigan tart cherries, tart cherries, tart cherry recipes, traverse city

We are often asked about whether you can make tart cherry jelly of your own using our Montmorency Tart Cherry Juice Concentrate. Norma I. was kind enough to email Betsy with an answer.

Betsy,

I had promised you info regarding using your tart cherry juice concentrate in making cherry jelly.

Norma I.
Hoover, AL

I used 1 1/2 cups concentrate with 3 1/2 cups water to reconstitute the concentrate for juice for jelly. I always follow the recipe in the liquid CERTO box. I did the same as I always have when using the IQF cherries in the past (having had to heat, mash, and strain them for juice) with splendid results.

Now you will have an answer for future customers regarding using your concentrate for jelly-making. (This particular recipe did not require all the juice I had reconstituted as the recipe calls for 3 1/2 cups juice.)

I will be ordering more of your concentrate in the future.

Thanks, Norma!

Tags: cherry juice, tart cherry recipes