Bing Cherries In Amaretto Juice Syrup Recipes

BING CHERRY-AMARETTI FOOL

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes., Place sour cream, sugar, lemon juice, extracts, 1 cup cherries and gelatin mixture in a blender; cover and process until cherries are pureed. Transfer to a large bowl., In a small bowl, beat cream until soft peaks form. Remove 1/2 cup whipped cream; reserve for topping. Gently fold remaining whipped cream into cherry mixture. Fold in crushed cookies and remaining chopped cherries. Divide mixture among 8 dessert dishes. Refrigerate at least 2 hours., Serve with reserved whipped cream and optional toppings as desired.

AMARETTO CHERRIES

Steps:

• Stone the cherries with a cherry pitter. Place them in a large heavy-bottomed pot. Add the sugar, stir gently, and bring to a boil. Cook gently for about 15 to 20 minutes, the liquid should start to look like a light syrup.
• Add lemon juice, alcohol, vanilla extract, and bitter almond flavor. Continue cooking for 10 more minutes. Remove the foam.
• Divide the cherries between the sterilized jars and cover them completely with the liquid. Seal well and let cool. Keep in a dark cool place and let steep for about 3-4 weeks before serving. Once you open a jar, keep it refrigerated.

BING CHERRIES IN AMARETTO JUICE - SYRUP

Steps:

• In large dutch oven pan add orange juice, pineapple juice, lemon juice and sugar. Heat on medium heat until sugar is dissolved and blended.
• Stir. Do not burn.
• Add food coloring and cinnamon sticks.
• Add cherries, and stir in.(Do not pit cherries)Keep their shape.Heat for 15 minutes on low heat, until cherries and juice is hot.
• Add Amaretto and stir until mixed.
• Heat clean canning jars in the oven in water, upside down. Heat the seals in a separate pan on the stove.
• Pack the jars with cherries, then add the juice. Put cinnamon sticks in the jars. Wipe the rim of the jar with a hot clean cloth and seal and band. Any leftover juice pack in another jar, clean, seal and band.
• Process in a hot water bath for 20 minutes.
• Take out and put on a toweled counter.
• Do not put in drafts.
• Remember to tell your guests there are pits in the cherries.

BING CHERRY MOJITOS

Steps:

• Make the simple syrup. Heat water and sugar over medium-low heat until sugar dissolves. Let cool slightly, then add to a blender along with the 3/4 cup bing cherries. Puree, then strain through a fine-mesh sieve into a small container or pitcher. Set aside.
• In a large, sturdy glass, muddle together the lime halves, mint, and cherries until the lime juice has been released and the mint and cherries are well-smashed.
• Stir in the cherry simple syrup and white rum.
• Fill glass with ice and top off with club soda. Add a wide straw, garnish with a mint sprig and a cherry, and serve.

AMARETTO CHERRIES WITH DUMPLINGS

Steps:

• Drain cherries, reserving 1/4 cup juice. Place cherries in a 3-qt. slow cooker., In a small bowl, mix sugar, cornstarch and salt; stir in reserved juice until smooth. Stir into cherries. Cook, covered, on high 7 hours. Drizzle amaretto over cherry mixture., For dumplings, in a small bowl, whisk flour, sugar, baking powder, lemon zest and salt. In another bowl, whisk milk and melted butter. Add to flour mixture; stir just until moistened., Drop by tablespoonfuls on top of hot cherry mixture. Cook, covered, 45 minutes or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.

SOUR CHERRY AMARETTO JAM

Steps:

• Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove from heat and stir in amaretto liqueur.
• Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.