Country Ovens Cherry Chat

The cherry blossoms are out in Southern Door County signaling that another cherry season is on it’s way.  This means there will be more red tart Montmorency cherries to make those famous Cherry De-Lite dried cherries…good news for all you Cherry De-Lite lovers out there!!

Enjoy these cherry salsa recipes at your Cinco de Mayo celebration…   

FIRE-ROASTED CORN & CHERRY SALSA                       

Serve over grilled chicken, pork or fish.    

• 1 cup CHERRY DE-LITE dried cherries
• 1/2 cup water
• 3 ears of corn shucked
• 1/2 cup chopped red onion
• 1 Tbsp. finely chopped garlic
• 1/4 cup cilantro, chopped
• 2 to 3 whole chipotle chiles in adobo sauce, finely chopped
• 1/2 cup lemon or lime juice
• Salt, to taste

Heat cherries and water in a small saucepan.  Simmer about 5 minutes, or until  CHERRY DE-LITE dried cherries have plumped and water is slightly syrupy. Set aside to cool.  Meanwhile, roast each ear of corn directly over gas flame on a stovetop or over gas grill (just as you would for a roasted pepper).  Turn until each ear is slightly charred all around.  Set aside to cool.  Cut corn kernels from cobs. Combine, corn,CHERRY DE-LITE dried cherries with liquid, onion, garlic, cilantro, chilies and lemon juice.  Season with salt to taste. Makes 3 cups or 6 (1/2-cup) servings.  This is a medium-hot salsa. Use fewer or more chipotle chilies to make salsa milder or hotter.       

FIRECRACKER SALSA                                                                                                      

Serve over grilled tuna or swordfish.   Also an excellent hamburger topping.   

• 1/2 cup CHERRY DE-LITE dried cherries
• 1/2 cup CHERRY DE-LITE cherry preserves
• 2 Tbsp. red wine vinegar
• 1/2 cup chopped red onion
• 1/2 cup chopped yellow bell pepper
• 1/4 cup chopped jalapeno peppers (approx. 2 medium)
• 1 to 2 tablespoons chopped fresh cilantro
• 1 tsp. lemon or lime juice

Combine CHERRY DE-LITE dried cherries, preserves and vinegar in small microwavable bowl; mix well.  Microwave on High 1 to 1 1/2 minutes, 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.   Makes 1-1 1/2 cups.  Enough for 6-8 servings with a main course. 

Click here for some of our favorite Cherry De-Lite recipes or submit your own recipe by clicking on the Cherry De-Lite Featured Customer Recipe in the right-hand column.