It’s harvest time for the red tart cherry crop and with the abundance of this wonderful fruit, you’ve come to the right place to find cherry recipes.

Here’s a delicious cherry juice recipe that will bring good eating to family and friends and accolades to the cook.  Baking from scratch means you know exactly what ingredients you are using for best results and a healthier outcome without the preservatives and chemicals used in packaged mixes.

This cherry-berry dessert is a variation from a recent WebMD.com version and is simple and quick – one that uses fresh fruit, preserves and FruitFast CherryFlex or Mixed Berry Liquid for delectable brownies that are super moist.

Chocolate Cherry Berry Brownies

Ingredients

1 2/3    confectioner’s sugar
1/2       cup whole wheat or unbleached flour
1/4       cup unsweetened cocoa powder
3/4       tsp baking powder
1/8       tsp salt
1 1/2    ounces (1 1/2 squares) unsweetened chocolate
2 1/2    Tbsp canola
2           large egg whites – unbeaten
1           cup raspberries – fresh or frozen
2           tsp CherryFlex or Mixed Berry Liquid Fruit Supplement (or use 1 Tbsp FruitFast Cherry Juice Concentrate)
2           Tbsp cherry, raspberry or mixed berry preserves

Directions

Preheat oven to 350 degrees. Use a small 9” X 9” dish lined with foil, wrapping the excess foil over the handles.  Coat with cooking spray.

In a medium bowl, mix the confectioner’s sugar, flour, cocoa, baking powder and salt.  In a large microwaveable bowl, combine the chocolate and oil.  Microwave on high power for one minute.  Stir until the chocolate is completely melted. Stir in the egg whites, preserves, and FruitFast Liquid.   Stir in the flour mixture just until blended.  Fold in fruit.

Pour the batter into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes.  Cool completely before cutting and serving.

Everyone usually associates crock pot cooking with fall and winter.  I like to use my crock pot year-round.  It is especially useful in the summertime when I have a busy schedule and don’t have a lot of time for cooking an evening meal.  Crock pots are also great on those hot summer days when you don’t want to add any extra heat to the room by turning on the oven.

This delicious recipe is so simple to prepare.  Combine with a green salad, fruit salad, or steamed vegetables and you have a perfect meal.  The leftovers make great sandwiches.   Prepare sandwiches the night before, refrigerate and the next morning add an apple or banana and you are on your way to work with lunch in hand.

Ingredients:
2        large sweet onions, thinly sliced
1-2     Tbsp olive oil
sea salt and pepper to taste
3 1/2-4 1/2 lb  pot roast, (top round, lean chuck, or English)
3/4      cup chicken broth
1         orange (juiced or about 1/2 cup)
2         cloves garlic, minced or diced
1/2      tsp thyme leaf
1/2      tsp sea salt
1/4      tsp pepper
1/4      cup tomato paste
1/4      cup tawny port or dry red wine
1/2      cup Brownwood Acres Montmorency Dried Tart Cherries

Directions:
Place sliced onions in a bowl and add olive oil, sea salt and pepper to taste.  Toss until onions are well coated with the oil.  Arrange the onion slices in the bottom of the crock pot.

Trim fat from the pot roast and lay the roast on top of the onions.  In a small bowl combine the dried cherries and port.  In a larger bowl combine remaining ingredients.  Stir to combine then add the cherry port mixture.  Pour over pot roast.  Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Serve pot roast with juices and cherries.

Yield:  6-8 servings

This is a refreshing, light dessert.

Ingredients:
4     tsp artificially sweetened dry ice tea mix
1-1/4     cups water
2     Tbsp lemon juice
3     cups frozen tart cherries
Directions:
Combine dry tea mix with water and lemon juice, stirring until completely dissolved.  Place half of tea mixture in blender container or food processor. Add half of frozen cherries.  Process until almost smooth. Repeat with remaining tea and cherries.

Serve immediately. Freeze any remaining sorbet.  When ready to serve frozen sorbet, place pieces of sorbet in blender or food processor; process to soften.

Makes about 3 cups

Dried cherries add a tangy flavor to the traditional cherry pie.

Ingredients:
4     cups frozen unsweetened tart cherries
1    cup Brownwood Acres Montmorency Dried Tart Cherries
1     cup granulated sugar
2     Tbsp quick cooking tapioca
1/2     tsp almond extract
1    pastry for 2-crust, 9-inch pie (use refrigerated pie crust) 1/4 teaspoon ground nutmeg
1     Tbsp butter

Directions:
Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with foil to prevent over browning.

Note: 2 (16 ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Ingredients:
5     cups fresh or frozen tart cherries (about 2 pounds), pitted
1/2     cup granulated sugar
12     packets heat-stable sugar substitute (such as Splenda)
2     Tbsp quick-cooking tapioca
1/2     tsp almond extract
1    pastry for 2-crust 9-inch pie (used refrigerated pie crust)

Directions:
Combine tart cherries, sugar, sugar substitutes, tapioca, and almond extract in a large bowl; mix well. Let stand 15 minutes. It is not necessary to thaw frozen tart cherries before using.

Line a 9-inch pie plate with half of the pastry. Fill with cherry mixture. Adjust top crust over filling, and cut slits for steam to escape.

Bake in a preheated 375-degree oven for 55-60 minutes, or until crust is golden brown and filling is bubbly. If necessary, cover edge with aluminum foil to prevent over-browning.

This spicy mixture wows traditional salsa lovers.

Ingredients:
1/2  cup    Brownwood Acres Montmorency Dried Tart Cherries
1/2     cup cherry preserves
2     Tbsp red wine vinegar
1/2     cup chopped red onion
1/2     cup chopped yellow bell pepper
1/4     cup chopped jalapeno peppers (approximately 2 medium)
1 to 2     Tbsp chopped fresh cilantro
1     tsp lime or lemon juice

Directions:
Combine dried cherries, preserves, and vinegar in a small microwave-safe bowl; mix well. Microwave on High (100% Power) 1 to 1-1/2 minutes, or until hot.  Let stand 5 minutes.  Stir in red onion, yellow bell peppers, jalapeno peppers, cilantro and lemon juice. Refrigerate, covered, 3 to 4 hours or overnight.  Serve with grilled salmon or tuna.  It’s also excellent as a topping for hamburgers.

Makes 6 to 8 servings

This recipe was sent to me by a customer.  Thank you, Mike.  Enjoy!!

Ingredients:

4-6    boneless pork chops
1    Tbsp olive oil
2    Tbsp FruitFast Wonderful Pomegranate Juice Concentrate
(place 2 Tbsp concentrate in a measuring cup—fill with water to make 1 cup)
1    orange (zest the orange and then juice)
2    cloves garlic, chopped
1/2    Tbsp ground rosemary
3-4    Tbsps brown sugar (how sweet do you like it?  Use less or more to taste)
Salt and pepper to taste

Directions:

Heat the olive oil in a skillet over medium high heat.  Add pork chops and brown well on both sides.  Add pomegranate juice, orange juice and zest, garlic, rosemary, and brown sugar to skillet and stir to combine.  Lower heat to medium and allow pork chops to simmer until the sauce has reduced and thickened and the pork chops are cooked thoroughly (160-170 degrees F thermometer reading), approximately 30 minutes.  Serve pork chops immediately with a drizzle of sauce.

Yield:  4-6 servings