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Pucker Up 2014: Sour Cherry Juice

August 26, 2014 by Valerie Lugonja 12 Comments

A perfect solution for the imperfect berries you don’t want to pit

IMG_1418

Of course, I have an even tastier solution for berries you don’t want to pit: Sour Cherry Liqueur (made exactly the same way as my pommette)! Oh my! With my abundant crop last year, we made enough for a few centuries and still had cherries to last the winter and give away. Making juice or syrup is another option that makes such wonderful treats.

 1 Sour Cherry Juice2 Sour Cherry Juice

Making a small batch is so simple, it is almost embarrassing. Simply wash and clean the cherries, put a skiff of water in the bottom of the pan, and heat until the skins burst.

3 Sour Cherry JuiceJPG5 Sour Cherry Juice

Help the concoction along by mashing the fruit, then simply strain.

6 Sour Cherry Juice7 Sour Cherry Juice

Voila! Cherry Juice. That simple. If you want is exceptionally clear, strain again with cheese cloth. Freeze in ziplock bags, or preserve in jars according to proper preserving instructions. I freeze mine flat, on cookie sheets. They are easy to stack and use and about 2 cups fits into each bag. YUM!. No specialized equipment necessary for a small batch. Can be made with fresh or frozen berries, but the whole idea is to not pit the cherries, right!

IMG_1422

Above is a cherry juice mixed with soda for a refreshing pucker up spritzer.

Print

Sour Cherry Juice

2014 is the time to make Sour Cherry Juice is you have not done so before: easy, delicious, nutritious, economical and brilliant versatility in the pantry.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Author Valerie Lugonja

Ingredients

  • Fresh sour cherries , washed but not pitted
  • Water to cover bottom of pan

Instructions

  1. In a heavy pan that will hold your cherries, place enough water to cover the bottom of the pan, and up to one inch high if the pot will be full
  2. Place washed freshly plucked cherries in the heavy pot with the water in it
  3. Heat to medium high, until the water steams, the cherry skins split and emit their juices; turn heat down immediately
  4. Mash berries into their juice
  5. Strain into a sieve immediately, and cool
  6. Once juice is cooled, if you want a clean liquid, strain again through a cheesecloth
  7. Freeze, or preserve in sterilized jars

Recipe Notes

The preparation time would be about 10 minutes for a litre of cherries and the cooking time would be about 5 minutes for that amount of cherries; their will be about a 2 cup yield of juice

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Filed Under: Drinks, Paid Promotion, Preserves, Sauces Dressings Rubs Tagged With: Cherries

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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« Cherry Harvest 2014: Freezing and Pitting Sour Cherries
Pucker Up 2014: Sour Cherry Tarts with Marzipan »

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Comments

  1. BERNIE TOEWSb says

    January 27, 2018 at 6:32 pm

    What do you do with the cherry pulp left over after straining the juice from the pulp??

    Reply
    • Valerie Lugonja says

      January 29, 2018 at 11:06 am

      I make fruit leather with it, Bernie!
      🙂
      V

      Reply
      • Joan says

        October 11, 2019 at 2:08 pm

        Do you have recipe for the fruit leather

        Reply
        • Valerie Lugonja says

          October 13, 2019 at 10:40 pm

          I believe it is on my site. Go to the search window and type in fruit leather.
          🙂
          Valerie

          Reply
  2. Cheryl says

    August 1, 2018 at 9:26 pm

    No sugar? Like none at all?

    Reply
    • Valerie Lugonja says

      August 3, 2018 at 11:14 am

      Hi Cheryl,
      None at all until you serve it. It is completely unsweetened juice. Great this way with a spritzer. You can then use it to make a syrup or anything you like.
      🙂
      Valerie

      Reply
  3. Chris says

    August 2, 2019 at 3:55 pm

    How much is a skiff?

    Reply
    • Valerie Lugonja says

      August 3, 2019 at 11:15 am

      A tad?

      Reply
  4. Caherine P says

    August 19, 2020 at 4:22 pm

    I have the tart cherry juice made, and I can not make anymore jelly! Do you have a recipe for cherry liqueur using the juice? Also for a cherry syrup using the juice?

    Thanks!

    Reply
    • Valerie Lugonja says

      August 20, 2020 at 3:43 pm

      Lets see what others suggest? Gummy Bears?
      🙂
      V

      Reply

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