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["Gene Spears" <Spears@LMC.edu>]

    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.
 
    Thanks in advance for any suggestions.
 
 
Gene
spears@lmc.edu

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