Door County Cherry Bounce Recipe (doorcounty.com)
- 1 lb cherries
- 3 cups sugar
- 4 cups spirit of choice (we love vodka or whisky)
Pierce each cherry with a knife in one or two places to allow the booze to soak in.
Combine the sugar and 1 cup of liquor in a glass half gallon jar. Shake or stir well to dissolve as much of the sugar as you can. Now add the fruit and shake again before adding the remaining liquor.
Store the mixture in a sunny indoor spot for one week, then move it into a cabinet or closet for at least 40 days. After that, the bounce will keep indefinitely stored at a moderate, even temperature.
When you’re ready to use it, strain the cherries from the bounce and pour the clean juice into a 1-quart glass jar. Set the cherries aside for use as garnishes in cocktails, or serve them with ice cream (just not to kids!).
Start simple with this recipe, and in future years tweak your recipe to play with other ingredients like cloves, cinnamon, and nutmeg.
Awared Winning Cherry Pie
- 2 cups all-purpose flour
- 1 cup shortening
- 1/2 cup cold water
- 1 pinch salt
- 28 oz. of Cherryland's Best Door County Cherries
- 3/4 cup white sugar
- 3 1/2 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon almond extract
In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 375 degrees F (190 degrees C.)
In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell.
Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 45 to 55 minutes, or until crust is golden brown.
- 3 cups Animal Cracker cookies
- 3 cups Goldfish crackers
- 2 cups Cherryland’s Best dried tart cherries
- 2 cups plain M&Ms candy
- 1 cup honey roasted peanuts
Place ingredients in a large mixing bowl. Carefully mix with a spoon. Serve and ENJOY! Store any left overs in an airtight container.
Oatmeal Cherry Cookies
- 1 cup (2 sticks) margarine or butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt(optional)
- 3 cups Quaker oats (quick or old fashioned, uncooked)
- 1-1/2 cups Cherryland’s Best dried cherries
Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and dried cherries; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen
- 2/3 cup sifted confectioners' sugar
- 1/4 cup milk
- 1 cup Cherryland’s Best dried tart cherries, divided
- 1/4 cup coarsely chopped pecans
- 1 (14 -16 oz.) loaf frozen white bread dough, thawed
- 2 tablespoons butter or margarine, melted
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
In a small mixing bowl, combine confectioners' sugar and milk; mix well. Pour mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the cherries and pecans evenly over sugar mixture.
On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush with melted butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting from a long side; pinch to seal edges. With a sharp knife, cut roll into 12 slices.
Place slices, cut-side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until nearly double. (Or, cover with waxed paper, then with plastic wrap. Refrigerate 2 to 24 hours. Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.)
Bake uncovered in a preheated 375-degree oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown. If necessary, cover rolls with foil the last 10 minutes to prevent overbrowning. Let cool in pan 1 to 2 minutes. Invert onto a serving platter. Serve warm. Makes 12 rolls.
- 2 1/2 T cornstarch
- 1 1/2 C sugar
- 4 C pitted tart cherries with juice
- 1 C oatmeal
- 1/2 C flour
- 1/2 tsp baking soda
- 1/2 C butter or margarine
- 1/2 C Chopped nuts (optional)
- vanilla ice cream
Heat oven to 350°. Combine cornstarch and sugar; stir in cherries with juice. Bring to a boil; stir occasionally. Cool slightly. Pour mixture into greased 9x9" baking dish. Mix oats, flour, soda. Cut in butter until mixture is crumbly. Spread over cherries. Sprinkle with nuts. Bake 45 minutes. Enjoy!!
- 1-1/3 cups frozen unsweetened tart cherries
- 1/4 cup coarsely chopped Cherryland's Best dried tart cherries
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped fresh or canned jalapeno peppers, or to taste
- 1 clove garlic, finely chopped
- 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
- 1 teaspoon cornstarch
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When cherries are thawed, combine drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well.
Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork. Makes about 1 cup.
It’s Door County’s way to say “Ole”.
Cherries and Cream Muffins
- 2-1/2 cups frozen Door County unsweetened tart cherries, divided
- 1/2 cup butter or margarine
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup light cream, half-and-half or milk
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- granulated sugar
Cut cherries in halves while frozen. Set aside to thaw and drain.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, almond extract and vanilla, beating well. Crush 1/2 cup cherries with a fork; add to batter.
Combine flour, baking powder and salt. Fold in half the flour with a spatula, then half the cream. Add remaining flour and cream. Fold in remaining cherry halves. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 ¾ inches in diameter). Sprinkle with granulated sugar. Bake in a preheated 375 oven 20 to 30 minutes, or until golden brown. Makes 12 muffins.
Tart Cherry & Peach Sparkler
Yield: 2 12oz sparklers
- 2 cups Cherryland's Best 100% Cherry Juice
- 6 oz frozen peaches
- 1 teaspoon grated fresh ginger
- 6 oz sparkling water
Place the Cherryland's Best 100% Cherry Juice, frozen peaches and ginger in a blender and puree until smooth.
Divide the puree between two glasses, add ice and sparkling water.
Stir and serve
Recipe courtesy of Dara Michalski, Cookin’ Canuck
Sparkling Cherry Lemonade
Yield: One large pitcher
- 2 cups Montmorency Tart Cherry Juice
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup honey
- 3 cups sparkling water
- ice cubes
In a small sauce pan on medium heat, warm the lemon juice and honey until the honey has been combined. Remove from the heat.
In a large pitcher, combine the lemon and honey mixture with the Montmorency tart cherry juice and sparkling water. Stir in enough ice cubes to fill the pitcher.
Recipe courtesy of Caroline Edwards, ChocolateandCarrots.com
Tart Cherry Mint Mojito
- 1 tsp sugar
- 6 sprig fresh mint
- 1 wedge fresh lime
- ¼ cup Door County Pitted Tart Cherries (fresh or frozen)
- 2 oz. light rum
- ¼ cup club soda
- In a heavy duty glass or pint-sized mason jar, muddle together the sugar, mint, lime and tart cherries until the sugar is dissolved and the mint and cherries are broken up.
- Add the rum and stir.
- Fill the glass with ice, then top up with the club soda. Stir gently, then serve right away.
*Make it a Mocktail by removing the rum and adding more Club Soda
- 1 cup Cherryland’s Best cherry juice
- 2 cups frozen unsweetened tart cherries
- 1 (6-ounce) can frozen pink or regular lemonade concentrate, undiluted
- 6 to 8 ice cubes
- 1 (12-ounce) can lemon-lime carbonated beverage, chilled
- orange and lime slices, for garnish
Put cherry juice blend and frozen cherries in an electric blender container; puree until smooth. Add lemonade concentrate and ice cubes; blend until smooth. Pour mixture into a 2-quart pitcher. Stir in lemon-lime carbonated beverage. Serve immediately; garnish with orange and lime slices. Makes 6 servings.
- 2 cups Cherryland’s Best cherry juice
- 1 cup granulated sugar
- 2 cups frozen unsweetened tart cherries
- 1 (6-ounce) can frozen orange juice concentrate, thawed, undiluted
- 2 tablespoons lemon juice
- 1 bottle (2 liters) lemon-lime carbonated beverage, chilled
Combine cherry juice blend and sugar in a medium saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture boils. Reduce heat; simmer 3 minutes. Remove from heat.
In electric blender or food processor container, combine cherries, orange juice concentrate and lemon juice. Blend 1 minute, or until cherries are pureed. In a 6-cup freezer container, combine cherry mixture and sugar mixture; mix well. Cover tightly; freeze 5 hours or overnight.
Remove cherry mixture from freezer 30 minutes before serving. Put 1/4 cup slush in each glass; add 1/2 cup carbonated beverage to each glass. Serve immediately. Freeze remaining slush for later use. Makes 16 (3/4 cup) servings.
Note: 1 (16-ounce) can unsweetened tart cherries, drained, can be substituted for frozen cherries.