We love cherries! Fortunately, they are incredibly versatile in the kitchen and we can really let off steam. With these 5 tricks and tips you can eat cherries all summer long!
1. Stone cherries in just a second
In addition to the knowledge that we would get severe stomach ache from it, the stones are the only reason that we do not stuff our bellies with fresh cherries every day in summer. But there is a trick you can use can core cherries in less than a second – and that, without looking at the juice from top to bottom (should this happen, we have a tip below for you on how to get rid of the stains). Of course there are kitchen appliances for this, but if you don't want to spend money on it, just do it like this:
All you need for this ultimate cherry hack is one empty bottle and a wooden stick. Simply place the cherries on the bottle with the stem hole facing up and then pierce the area with the wooden stick. Push the stone down so that it falls into the empty bottle. And you already have a pitted cherry with a clean hole at the top and bottom, which you can process to your heart's content. For example, you can thicken the cherries for a cake topping.
2. Boil cherries like mom
There is, for example, this cherry classic, for which you absolutely need pitted cherries: boil cherries. You all know that from grandma and mom. The rough amounts from the cherry harvest had to be managed somehow. After all, you couldn't eat cherry cake every day. Even if you can hardly believe that with our delicious cherry cake recipes …
So what did you do? Boiled cherries or prepared jam, jam and jelly. The nice thing about boiled cherries: this is how you get them the taste of summer on the table all year round. Screw on the glass and snack on the sun!
That's how it works: First wash and stone the cherries. We have already told you how this is done very easily. Then make a sugar solution from 1 liter of water and 200 grams of sugar. To do this, heat both until the sugar has dissolved. Rinse the preserving jars hot (!) And prepare them, pour cherries into the jars and fill with the sugar solution up to just below the rim. Close the jars and sterilize them in the saucepan. Label and put away for the cold, dark days.
Then you can make delicious cherry compote or cherry jam. Try our sour cherry, plum and almond jam, for example. To be able to enjoy the fruit even in winter, you can also freeze cherries.
3. Juice cherries like a pro
If you juice cherries, there are countless ways to do it delicious (and healthy!) drinks and jellies to manufacture. Put the washed and pitted cherries in a saucepan and crush. Then pour in water (about half a liter of water per kilogram of cherries) and bring to the boil while stirring and let it boil briefly. Then pour into a saucepan over a fine sieve or cloth and collect the juice. Let cool, fill and store in the dark. Need inspiration for further processing? How about this cherry jelly with bitter almond?
And another classic: Make cherry juice yourself. It's even easier than you might think. Here is our recipe for cherry juice.
4. Make sweet Amarena cherries yourself
The many ways to use cherries in the kitchen are far from exhausted after juicing and boiling down. Have you ever made Amarena cherries yourself? We have the recipe for this on the Roger Varna's blog found who presents his recipes inspired by cook pioneer Georges Auguste Escoffier on rwarna.com. For his recipe for Amarena cherries, Varna uses 80 grams of sugar and 120 milliliters of amaretto per kilogram of cherries.
With lemon juice and bitter almond aroma, he turns it into a sweet delicacy that is excellent eat as a dessert with vanilla ice cream or, for example, with a fancy sauce for roast pork can process further. Because as this great, spicy cherry pesto shows, the cherry is also very versatile in the hearty kitchen.
5. Get creative: Marinate cherries
And we also discovered this idea at a blogger: at Michaela from Herzelieb. It shows how easy it is to marinate cherries. In her recipe for marinated cherries with a cream cheese cap, she chooses elderflower syrup (but liqueur and sparkling wine are also possible) and crowns the dish with a delicious cream. The whole thing is served ice-cold and together with crispy amarettini fruity lunch on hot summer days. You should definitely try it out.
Of course, we have even more delicious cherry recipes for you.
5 Plus 1: Remove cherry stains
And, of course, there is a trick if you want to work with cherries this summer. Because cherries are known to make very nasty stains that you can never get out again – so really never again – if you can believe mom. The good news: you go out again!
Either by putting the garment with the fresh stain in first warm lye water (from normal soap or bile soap) and then the stain for several hours soak in milk leave, or by using the textile overnight in mineral water sets. In the morning the stain should have disappeared. Then wash as usual.