Provided by choosecherries.com
For a festive garnish, add a pitted tart cherry and a quartered slice of orange on a cocktail pick to each glass.
1-1/2 (375 mL) cups tart cherry juice
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) orange liqueur such as grand mariner, curacao or cointreau
1 bottle (750 ml) champagne or sparkling wine
In a large pitcher, combine cherry juice, orange juice and liqueur. Chill at least 1 hour or up to 24 hours. Just before serving stir cherry mixture. Tilt pitcher; slowly pour in champagne. Stir gently. Serve in champagne flutes or wine glasses. Makes 8 servings.
Nutrition Information per serving: 63 calories, 0 g total fat, 8 g carbohydrate, 0 mg cholesterol, 0 g protein, 0 g fiber, 3 mg sodium. Daily Values: 0% vitamin A, 10% vitamin C, 0% calcium, 0% iron
Plain carrots become an elegant side dish with cherries, nutmeg and ginger.
1 pound carrots, peeled and sliced
1/2 cup (125 mL) dried tart cherries
3 tablespoons (45 mL) maple syrup
2 tablespoons (30 mL) margarine
1/2 teaspoon (2 mL) ground nutmeg
1/4 teaspoon (1 mL) ground ginger
Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots in a 2-quart saucepan. Cook, stirring occassionally, over medium heat, until mixture is hot and bubbly.
Note: A 1-lb. package of whole baby carrots can be substituted for the sliced carrots.
Makes 6 (1/2 cup or 125 mL) portions.
Nutrition Facts per 1/2-cup serving: 130 cal., 4 g total fat (1 g sat. fat), 22 g carbo., 0 mg chol., 1 g pro., 3 g fiber, 97 mg sodium. Daily RDA values: 270% vit. A, 8% vit. C, 4% calcium, 4% iron.
This savory stuffing adds a new twist to dinner menus.
2 to 3 strips of bacon, finely diced
3 tablespoons (45 mL) butter or margarine
1/3 cup (80mL) finely chopped onion
1 cup (250 mL) chopped butternut squash
2/3 cup (165 mL) dried tart cherries
1 tablespoon (15 mL) fresh rosemary or sage leaves, chopped
3 tablespoons (45 mL) almonds or pecans, toasted and finely ground
3 tablespoons (45 mL) dry bread crumbs
3 tablespoons (45 mL) or more chicken or vegetable broth, if necessary
Salt and pepper to taste
Cook bacon in a large skillet until crisp. Remove to a large mixing bowl. Add butter, onion and squash to bacon drippings. Cook 3 to 4 minutes, or until squash is semi-soft. Add cherries and rosemary; continue cooking until squash is soft.
Add squash mixture to bacon. Stir in nuts and bread crumbs. Mix thoroughly. Add broth, one tablespoon at a time, if dressing is dry. Season with salt and pepper to taste.
Serving suggestion: Use to stuff pork chops or pork tenderloin. This is also a good stuffing for chicken breasts or Cornish hens.
Makes 1 1/2 cups or 6 (1/4 cup) servings.
Nutrition Facts per 1/4-cup serving: 189 cal., 11 g total fat (5 g sat. fat), 20 g carbo., 20 mg chol., 3 g pro., 2 g fiber, 244 mg sodium. Daily RDA values: 100% vit. A, 15% vit. C, 4% calcium, 6% iron.
1 tablespoon (15 mL) dried tart cherries
1 small onion
1 clove garlic
3 tablespoons (45 mL) fruit-flavored vinegar
2 tablespoons (30 mL) orange juice
1 tablespoon (15 mL) honey
1/3 cup (80 mL) olive oil
Salt and pepper to taste
Chop cherries, onion and garlic in food processor; pulse until finely chopped. Add fruit-flavored vinegar, orange juice and honey; puree. With food processor on, slowly add olive oil; mix well. Season with salt and pepper to taste.
Makes 3/4 cup or 6 (2-tablespoon) servings.
Serving suggestion: Serve with a salad of butter lettuce, blue cheese, crispy bacon bits and toasted pine nuts. Garnish with additional dried tart cherries, if desired. Add grilled chicken for an entree salad.
Nutrition Facts per 2-tablespoon serving: 133 cal., 12 g total fat (2 g sat. fat), 7 g carbo., 0 mg chol., 0 g pro., 0 g fiber, 98 mg sodium. Daily RDA values: 2% vit. A, 8% vit. C, 0% calcium, 2% iron.
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