One of my favourite things about this time of the year is seasonal fruits! It's Cherry time! I absolutely adore cherries and for 3 short months of the year I can get bountiful amounts of them. From fresh off the stem to a home-baked cherry pie, and packed full of Vitamin C, cherries just make me feel decadent.
Firstly I always try to source from local produce or farmers markets rather than the local supermarket, mainly due the high cost per kilo and it does pay to shop around for best deals. Always thoroughly wash the cherries when you get home and, if storing for use, we recommend vacuum sealing in a Vacuum Canister until required.
Tip: Don't store fruit and vegetables together in your fridge, to keep them at their freshest.
Cherries will keep in the fridge for up to one week and up to one year if frozen.
Alternatively pit the cherries of their stone, then place on a lined baking tray and freeze. Once frozen, roughly 2-3 hours, you can place inside our vacuum bags and vacuum seal for storage in your freezer.
Sweet Cherry BBQ Sauce
2 cups pitted and halved fresh sweet cherries
2 Tbsp orange juice
2 Tbsp sherry
1 Tbsp grated orange peel
3/4 tsp Dijon mustard
1/4 tsp salt
1 Tbsp cold water
2 tsp cornflour
1. Combine cherries, orange juice, sherry, sugar, orange peel, mustard and salt. Cover and simmer gently for 5 minutes.
2. Combine water and cornflour; stir into cherry mixture. Cook and stir until thickened and clear. Sauce may be stored up to week in the fridge.
3. Serve with BBQ poultry, ham or your favourite specialty sausages.