Since we picked 20 pounds of sour cherries, I had to find something to do with them all.
So far I’ve baked two cherry pies. (I also added a squirt of lemon juice and a dash of vanilla.)
Started a few jars of Cherry Bounce.
And prepared a very large cherry plum coffee cake to bring to the Fort this weekend. ( I added vanilla, cinnamon and brown sugar to the recipe.)
Oh yeah and still had a few leftover to freeze for later!
Imagine if we had more than one wee cherry tree…