[NAFEX] Cornelian cherries recipes
lucky.pittman at murraystate.edu
Mon Aug 9 10:33:55 EDT 2004
At 09:49 AM 8/7/2004 -0400, Gene Spears wrote:
> For the first time, I have enough Cornelian cherries to do something
> with. Can anyone recommend a good receipe for using them? I've done a
> web search, but with little success.
> I've heard that you can use them just like regular cherries, but my
> fruit seems a little more solid and less juicy than a regular
> cherry. Maybe I picked them too early, but they essentially fell off
> when I gave them a gentle tug & they were dark red.
Here are some recipes that Kevin Bradley offered up about 4 years ago:
"I made the most delicious syrup with Cornel berries (Cornelian
cherry or cornus mas). Also, I might add that cornel is pronounced
with the accent on the first syllable. It may be a new word for some
of us, it was for me).
Fantastic for pancakes or over icecream. I also made jelly and pie. The pie
was absolutely delicious also, no
lemon nor sour apples required. Here's how I made them. (If you use
them for your own use I would love it, if you print the recipes
please credit me, thanks!):
Put whole berries in stainless or enamel pot
Add a little water, to get them steaming, only as much as necessary
Cover and steam for about twenty minutes
Mash well with a potato masher
Strain juice through cloth
Add equal part of sugar
Pour into sterile jars.
It is very much like lingonberry syrup, better flavor in my opinion,
also it has nice aroma, kind of "flowery" (but aroma not as great as
lingonberry, or well . . . different.)
For a refreshing drink, like cranberry juice:
Just add water and ice to the syrup to suit your taste.
Steam and strain as in above
1 part Cornel berry juice/3 parts Crab apple juice
For 4 cups of juice add 4 cups sugar
(3 cups sugar didn't gel, nor did equal parts of Cornel/Crab)
5 1/2 cups apples
1/2 to 3/4 cup Cornel berries, pitted
2/3 cup sugar
1 TBS cornstarch
Hope you like it! Let me know if you have any Cornel recipes to share.
I recall someone lambasting the use of Cornel berries, saying they
were inferior to cranberries, but, they sure make a very fine syrup
and pie. Jelly is really good too. It takes more work to pit them,
perhaps a cherry pitter would work.
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