One of our farmer’s market scores this past weekend was a basket of sour cherries from one of the local organic vendors. The Hippie Husband’s first inclination was towards cherry pie, but he consented to trying something a little less sugary and a little more intriguing. He found Mark Bittman’s recipe for Cherry Soup in “How to Cook Everything.” It was delicious as a side dish, and it was decadent as a dessert swirled with some freshly made vanilla ice cream.
The sour cherry season is short. If you have a tree in your yard or a vendor at your market, give this recipe a try before resigning the rest of your crop to cobblers and pies.
- 2 pounds sour cherries, pitted
- 1 tsp cornstarch mixed with 2 tsp. water
- Pinch of salt
- 1/4 tsp. cinnamon
- 1/4 cup sugar (more or less, depending on your tastes and the tartness of your cherries)
- 1 tsp. lemon zest
- Place pitted cherries in a saucepan with enough water to barely cover. Add cornstarch, salt and cinnamon. Cook over medium heat, stirring occasionally, until the cherries are very soft.
- Add sugar and lemon zest. Puree it (optional). Taste and adjust seasoning.
- Chill until ready to serve.
Source: How to Cook Everything, by Mark Bittman