[Sca-cooks] more on preserved sour cherries

[Sue Clemenger]

Jadwiga, you might also try your local Whole Foods-type store.  We've
got a local variety here (Good Food Store), and it has a great selection
of Knudsen juices, as does a "health food" section in another local
market (Rosauer's).  I've found 100% sour cherry juice at the latter
(didn't look in the former, but it's where I get my 100% pomegranite
juice). I've actually got some sitting in my kitchen--I'm going to make
jellies from them for largess baskets.
--Maire, who hopes that soon she'll be able to receive email as well as
send it (this is *so* annoying!)

jenne at fiedlerfamily.net wrote:
> 
> so I gett out the Elixirs of Nostradamus and discover that you have to
> have sour cherry juice to preserve them in-- so I don't have enough sour
> cherries. If they are not perfect, though, he says to boil them down [and
> strain?] until
> only the skins and seeds remain... presumably that is how you get the sour
> cherry juice? So if I can get more sour cherries on Friday, and if I make
> the juice with the sugar from the ones I have now, will that work, do you
> think?