Re: [CH] Cherries and Habs

Helen Gillis (helengillis@earthlink.net)
Fri, 20 Jun 2008 15:23:40 -0400 

Hmmmm....  I sure do hope you have a cherry pitter...

A couple of recipes come to mind from Dave Dewitt & Nancy Gerlach's The 
Habanero Cookbook.  Just substitute the cherries for other fruit.
How about:

West Indies Pepper Sauce
3 Scotch Bonnets, seeds and stems removed, chopped
2 cups white vinegar
1 cup chopped onion
1 can (15 oz) diced papaya including the juice (sub cherries here, may 
have to add more liquid to make up for the canning juices)
1/2 cup golden raisins
1/4 cup malt vinegar
2 cloves garlic, minced
2 tbsp fresh lime juice
1 tbsp chopped fresh ginger
2 tbsp coriander
1 tea Dijon-style mustard
1 tea dried oregano
1/2 tea ground tumeric

In a saucepan, combine all the ingredients and bring to a boil.  Reduce 
the heat and simmer for 10 minutes.  Transfer to a blender or food 
processor and puree until smooth.  Allow the sauce to sit for at least 2 
hours to blend the flavors.  The sauce will keep for months covered in 
the refrigerator.  Yield 2 1/2 cups.

Or maybe:

Peach-Habanero Chutney (but use cherries instead)
1 tea dried crushed habaneros
2 lb peaches, peeled, pitted, & diced (sub cherries here)
2 c white vinegar
1 1/4 c light brown sugar
1/4 c fresh lemon juice
1 onion, minced
1/2 c raisins
2 tea yellow mustard seeds
1 tea grated fresh ginger
1 tea ground cinnamon
1/4 tea ground allspice

In a saucepan, combine all the ingredients and bring to a boil.  Reduce 
the heat and simmer uncovered, stirring occasionally, until the sauce is 
thick, 45 min to 1 hour.  Sim off any foam that forms.  Let cool, 
transfer to jars, cover tightly and refrigerate for up to 2 weeks.
Yield 3 cups.

Hope this helps!!  Helen




Jonathan Smillie wrote:
> So my wife, insightful and considerate woman that she is (I have to 
> write that in case she's got a spy here on the list), calls me this 
> morning and says "Amanda at work says her mother has too many cherries 
> from her tree in the backyard. I told her you, being so into cooking and 
> all, could help her out."
> 
> Not seeing the pit opening up before me, I said, "Sure. How many are we 
> talking about?"
> 
> "Fifteen gallons. I've got them in the car."
> 
> As it turns out, it's only fifteen /quarts/ - but that's still a lot of 
> cherries. However, I happen to have on hand a whole mess (that's a 
> technical term) of Brother Jim's pureed habanero, not to mention other 
> ingredients that could be combined therewith. So I'm seriously 
> considering venturing into cherry-habanero-sauce-land this weekend - or 
> similar projects if I can find a good recipe. Anybody have sage advice 
> (or recipes) to offer on the matter?
> 
> TIA,
> 
> Jonathan
> 
>