Balaton Tart Cherries
We have a wonderful crop of Balaton tart cherries this year. Balaton cherries are a darker morello-style variety of sour cherry traditionally grown in Hungary, near the Soviet border. The Balaton was introduced here in the U.S. by Dr. Amy Iezzoni of Michigan State University, who found it in Hungary when she was searching for new genetic resources for her tart cherry breeding program.
Balaton cherries are a bit sweeter than Montmorency tart cherries (classic sour or pie cherries). They are also firmer, with darker flesh and juice. Many bakers like Balatons for their rich ‘sweet-tart’ flavor, and because they maintain their shape during cooking. They’re also great for traditional Hungarian Sour Cherry Soup (Meggyleves), Cherry Jam, and if you dare, home-made Morello Cherry Liquor, also known as Wisniowka or Vishnovka.
We have Balaton cherries for sale in both markets by the quart, in lugs or pitted in 10 pound bags. Because they’re less perishable than Montmorency tart cherries, they are also the one variety of sour cherry we can ship fresh. Give us a call toll-free at 877-937-5464 if you’d like a large order or wish to be notified when they start shipping.
Once cherry season is over, we’ll have IQF (individually quick frozen) Balaton cherries for sale in our stores, and for shipping during the winter months.
Wait, wait! Where is the recipe for Wiswisniowka? I love Balatons and can think of no better way to keep them around for the fall . . . 🙂
About that vodka… I’m waiting on the official recipe from Mark, the keeper of the Vishnyovka (there are variations of this drink and its spelling all over the world) for this wonderful Polish family who visited us yesterday. I will post it as soon as possible. In the meantime, it goes a lot like this:
SOUR CHERRY VODKA (Vishnyovka)
From The Chef
John Rose, author of The Vodka Cookbook
Servings
Several Drinks
Ingredients
2 pounds sour cherries, fresh or frozen and defrosted, pitted
1 cup sugar
1 teaspoon ground cinnamon
1/3 teaspoon grated nutmeg
3 cups vodka (I was told it should be really good, really high proof vodka)
Instructions
Rinse and crush the cherries. Place in a large jar with the sugar, cinnamon and nutmeg. Seal the jar and store for 3-5 days.
Add the vodka, reseal and shake well. Store for 5 days in a dark, dry place.
Strain the Vishnyovka through cheese cloth into a bottle ready for use.
Reprinted from The Vodka Cookbook by John Rose (Kyle Books 2005)
There is a traditional Portuguese drink called Ginja or Ginjinha. In order to savor this excellent drink it must be made using the highest quality “Aguardente” (means water that burns) or “Bagaço” (means bagasse), the “c” with the “,” under it is pronounced as two “ss”. Aguardente can be found in any good liquor store. Just ask the attendant for it specifying it is Portuguese liquor. It is made from what is left after whine making (the pits, stems and peels of grapes, are distilled and bottled). If you cannot find Aguardente you can use Grappa.
2 Lb sour cherries (Balton or Montmorency) with the pits.
2 Lb of Sugar
2.5 liter Aguardente
1 Cinnamon stick
3 Coffee beans
2 Cloves
Wash cherries, dry them and remove the stems (but not the pits). Put them in a wide mouth bottle, cover with sugar and spices and finally pour the aguardente. Seal the bottle tightly. Let stand in a dark place and shake daily during the first two weeks. Then let it rest at least 3 months; however it will taste better if you can wait one full year, but I think you won’t resist. Serve with some sour cherries in each glass (thus the wide mouth requirement).
You will love this ginjinha and you will impress your guests with this after dinner drink.
Wow, Thanks Louis!
Please send me any information on Balaton TART cherries, and where I may purchase Balaton and Montmorency TART cherries.
Thank you
Betty Kover
Betty,
In the farm markets we have frozen Montmorencies and Balatons. We also have dried Montmorencies. In season (2 weeks in late July) we sell Monts and Balatons fresh and we ship some Balatons fresh. We will ship frozen Monts or Balatons starting in November when it is cooler and they have a better chance of reaching their destination in good shape. Shipping frozen has been a mixed bag. The cherries typically arrive thawed. If they have been bounced around they will not looks so good. Paying for overnight air helps but then we have $120 freight onto $40 worth of cherries and the customer’s expectations are very high, and any unhappy customers want King Orchards to refund the full amount including the $120 that was paid to UPS for overnight shipping. So the best option is to pick them up at our farm markets.