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nafex - Re: [nafex] Prunus serotina/black cherry for Lori

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  • From: Lori Rizzo <rizzolori1@gmail.com>
  • To: tanis grif <tanisgrif@yahoo.com>, nafex mailing list at ibiblio <nafex@lists.ibiblio.org>
  • Subject: Re: [nafex] Prunus serotina/black cherry for Lori
  • Date: Mon, 18 Aug 2014 23:01:40 -0400

So, I ended up making a wild cherry chili grilling baste for poultry -
heated the cherries up, mashed them and got the juice out, added juice from
3 apricots and 4 cups of rose hips, 2 cups white wine (about 8 cups total),
10 ounces sweet chili sauce, 2 tbs soy sauce, 2 tbs butter, 1/4 cup lemon
juice, 1/4 cup dark karo syrup, 1/4 cup honey powder, 1 cube dried garlic &
1 cube dried onion, and 1 cup sugar. Boiled it down over 2 hours and then
canned it. Tried it on some chicken tonight and it was pretty good.

While I was in the mood, I took the wild concord grapes I picked in upstate
NY last fall that I'd frozen and never got around to, and made jelly. Hope
to be back up in Pulaski / Oak Orchard for the fall salmon run and wild
grape picking again.

Thanks, all.

Lori



On Mon, Aug 18, 2014 at 8:59 AM, tanis grif via nafex <
nafex@lists.ibiblio.org> wrote:

> Get the juice off the pits as soon as you can. Put an inch or 2 of fruit
> in a pot and break the skins with a potato masher, then squeeze out the
> juice in a wine press. Fresh juice for jelly, for wine do a shorter
> fermentation on the fruit than you normally would.
>
> Great fruit, some variability from tree to tree, but those with poor fruit
> make nicely scented firewood.
>
>
>
>
> On Monday, August 18, 2014 6:44 AM, "dwoodard@becon.org" <
> dwoodard@becon.org> wrote:
>
> I've heard of these cherries being used for jam and jelly, and I
> suspect they would be good for any use where the slight astringency is
> not objectionable. They used to be known here as "rum cherries" because
> the early settlers used them to flavour their cheap rum. They would fill
> a jar or crock part full of cherries, top it off with rum, and leave it
> as long as their willpower held out, up to maybe a couple of years. I
> deduce they would be good for cordials.
>
> I don't know whether they have the reported health benefits of
> cultivated cherries, but I would expect so.
>
> Probably a Victorio strainer or equivalent would be useful for
> extracting the pulp.
>
> I've read that this species is something of a weed in Central Park in
> New York - on clay soil. I read that they are a favoured tree of
> sapsuckers, and that hummingbirds and orioles raid the holes/seeps. The
> wood is apparently much liked for veneer, and may be more valuable than
> black walnut.
>
> Doug Woodard
> St. Catharines, Ontario, Canada
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--
Lori Rizzo, BSN MBA RN
*Healthcare Quality & Performance Improvement*
*Behavioral Dog Training & Counseling*
*Heirloom & Unusual Vegetable Propagation*
*Dedham, MA*
*rizzolori1@gmail.com <rizzolori1@gmail.com>*




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