Tips and Recipes  

Dried  Cherries  naturally 

quick & easy

• 1/2 cup dried cherries

• 1/2 cup cherry preserves

• 2 TBS red wine vinegar

• 1/2 cup chopped red onion

• 1/2 cup chopped yellow bell pepper

• 1/4 cup jalapeno pepper or to taste

• 1 to 2 TBS chopped fresh cilantro

• 1tsb lime or lemon juice

Combine dried cherries, cherry preserves and vinegar in a small microwave-safe bowl; mix well.  Microwave on High (100% power) 1 to 1 1/2 min., or until hot.  Let stand 5 minutes.

Stir in red onion, yellow bell pepper, jalapeno peppers, cilantro and lime juice.  Refrigerate, covered 3 to 4 hours or overnight.  Serve with grilled swordfish or tuna, also excellent as a topping for hamburgers.

Makes about 1 1/2 cups

• 2 acorn squash

• 1/4 cup butter or margarine, melted

• 1/2 cup dried cherries

• 1/4 cup chopped pecans

• 3 TBS firmly packed light brown sugar

• 1/2 tbs cinnamon

Cut each acorn squash in half, remove seeds and fiber.  Place cut side down in baking pan with small amount of water in bottom.  Bake in a 350-degree oven 45 to 50 minutes or until squash is tender and can be pierced with a fork.  (Or place squash cut side down in a microwave-safe container.  Add a little water.  Microwave on High (100% power) 5 to 7 minutes, turning dish once.  Continue cooking, if necessary, until squash is tender.)

Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon.  Heat on top of stove on in microwave oven until butter melts.  Fill center of each squash half with one-quarter of the cherry mixture.  Mix some of the cooked squash with the cherry filling.  Serve immediately.

Makes 4 servings

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 TBS poppy seeds
• 1 TBS baking power
• 1/4 tbs salt
• 1 cup milk
• 1/4 cup (1/2 stick) butter, melted butter
• 1 egg, slightly beaten
• 1/2 cup dried cherries
• 3 TBS grated orange peel

Combine flour, sugar, poppy seeds, baking powder and salt in a large mixing bowl.  Add milk, melted butter and egg, stirring just until dry ingredients are moistened.  Gently stir in cherries and orange peel.  Rill paper lined muffin cups 3/4 full.

Bake in a preheated 400 degree oven 18 to 22 minutes, or until wooden pick inserted in center comes out clean.  Let cool in pan 5 minutes.  Remove from pan and serve warm or let cool completely.

Makes 12 muffins

• 1 cup dried cherries
• 1 11oz can mandarin orange sections, drained
• 2 kiwi, peeled and sliced
• 1/4 cup orange juice
• 1/4 cup sifted confectioner's sugar
• 1/4 tsb ground cinnamon
• 1/4 cup slivered almonds, toasted

Put dried cherries, mandarin orange sections and kiwi slices in a salad bowl.  combine orange juice, confectioner's sugar and cinnamon in a small bowl; mix well.  Pour orange juice mixture over fruit mixture; mix gently.  Refrigerate, covered, 1 to 2 hours, stirring occasionally.  Sprinkle with toasted almonds just before serving.

Makes 6 servings

• 1/2 Cup Nonfat Buttermilk

• 1/4 Cup Egg Beaters

• 3 Tbs. Brown Sugar

• 1 tsp. Vanilla

• 2 Cups Flour

• 1 Tbs. Baking Powder

• 1/2 tsp. Baking Soda

• 1/2 tsp. Salt

• 1/4 Cup Well Chilled Margarine (cut into pieces)

• 1 Cup dried Tart Cherries

• 2 Tbs. Buttermilk, optional

• 1 Tbs. Sugar, optional

In small bowl, combine 1/2 Cup buttermilk, egg substitute, brown sugar and vanilla; set aside. In large bowl, combine flour, baking powder, baking soda and salt. Cut in margarine until mixture resembles coarse crumbs. Stir in cherries. Mix in buttermilk mixture, just until combined. On lightly floured surface, knead dough 4 to 5 times. Place dough on greased baking sheet and flatten into a 7" round. Score dough into 8 wedges not cutting completely through dough. Brush with 2 tablespoons buttermilk and sprinkle with sugar if desired. Bake at 400 degrees for 15-18 minutes or until golden brown. Cut into individual wedges. Serve warm