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SCF: The Harvest

The crops are really starting to pull their weight now. We've got blueberries, tomatoes and zucchini in full force. And I also have a new recipe for the cherries, courtesy of Melissa Clark and The New York Times: Maraschino Cherries.

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Here's a lovely photograph (ahem, forgive the new camera) of the harvest:


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And here's Tessa, enjoying her Maraschino cherries over ice cream.

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Maraschino Cherries
1 cup maraschino liqueur
1 pint sour cherries, stemmed and pitted (or substitute one 24-ounce jar sour cherries in light syrup, drained).
Bring maraschino liqueur to a simmer in a small pot. Turn off heat and add cherries. Let mixture cool, then store in a jar in refrigerator for at least 2 days before using, and up a year or more.
Time: 20 minutes, plus 2 days' macerating
Yield: About 1 pint.
Melissa Clark, The New York Times, July 18, 2007

09:07:00 on 07/20/07 by liz - Category: Recipes

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