
Fresh Sour Cherry Pie
By Judy Clarke / Prospect Hill Orchards Use your favorite pie crust recipe for this pie. makes 1 9-inch pie Ingredients 4 cups fresh cherries, washed, drained, pitted 1/4 teaspoons
By Judy Clarke / Prospect Hill Orchards Use your favorite pie crust recipe for this pie. makes 1 9-inch pie Ingredients 4 cups fresh cherries, washed, drained, pitted 1/4 teaspoons
By Judy Clarke / Prospect Hill Orchards serves 6 to 8 Ingredients 4 cups whole sour cherries, washed, drained, pitted 1 1/2 cups sugar 1/2 teaspoon almond extract 2 cups
By Leslie Coons Bostian makes about 2 1/2 cups Ingredients 2 1/4 cups fresh sour cherries, pitted, coarsely chopped
 1 tablespoon sugar
 3 tablespoons diced red onion (about half of
By Leslie Coons Bostian The ingredients listed here will fill a 2-gallon crock; for easy holiday gifting, use 10 24-ounce Mason jars. Use fruits as they come in season—melons and
Liz Johnson and Greg Weber, Sour Cherry Farm Makes 12 (4-ounce) jars Ingredients 4 pounds (about 4 1/2 to 5 quarts) sour cherries 2 1/2 to 3 cups sugar (depending
Liz Johnson and Greg Weber, Sour Cherry Farm Ingredients 2 pints cherries 2 cups maraschino liquer Method Bring the liquer to a simmer in a small pot. Turn off heat
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I’m not too proud to admit that cold, wintry days make me contemplate hibernation, but every time I venture outside my comfort zone I’m reminded that the Hudson Valley is
Hudson Valley Restaurant Week is back this October 28 to November 10!