Cherry

Pick it!

• Choose firm, shiny, and plump cherries without bruises or blemishes.
• Buy cherries that have been kept cool and moist but don’t show signs of mold or decay.
• Cherries with stems still attached are less likely to mold quickly.
• Cherries can be stored unwashed in a plastic bag in the refrigerator for up to 10 days. Wash just before use.

Try it!

• To try raw cherries, simple remove stone and enjoy.
• A simple way to remove the stone is to remove stem and insert a clean pen into cherry and push the stone out through bottom of cherry.
• Cherries can then be eaten, mixed into fruit salad, baked into pie, or fruit crisps.
• Cherries make great jam and a sweet addition to salsas.

Ingredients

• Topping
  • 1 c whole wheat flour
  • 1 c rolled oats
  • 2/3 c packed brown sugar
  • ¼ t cinnamon
  • Pinch salt
  • ½ c melted butter
• Cherry filling
  • 2-cans cherries in water
  • 1/3 c sugar
  • 2 T orange juice concentrate
  • 2 T cornstarch
  • 1 T + 1 t water
  • ¼ c + 2 T cherry juice

Directions

1. Grease a 9x9 pan.
2. Mix topping, set aside.
3. Drain cherries save ½-cup juice.
4. Place cherries in baking pan.
5. Mix cherry juice with sugar and orange juice in a saucepan. Heat on medium for 2 minutes.
6. Mix cornstarch and water, add to juice mixture. Heat on medium until thick.
7. Remove from heat. Stir well.
8. Pour 2/3-cup of juice mixture over cherries in the pan. Discard remainder.
9. Sprinkle topping over cherries.
10. Bake 425 degrees F for 40 minutes.