So I had these cherries in the freezer since last summer and finally decided I needed the room. I don't honestly like cherries, was given them by a neighbor. I've been eating poorly-set jams as sundae topping on vanilla ice cream lately
so decided to make a deliberately softset topping using the cherries, a few odds and ends of redcurrants also laying around in the freezer, and of course a buncha sugar.
Unfortunately the result tastes like a cheap cherry pie. Which would probably be good if I liked cheap (or any) cherry pie, but alas I do not. Too sweet, too icky. *Tiny* amounts seem to be ok on chocolate icecream, but I need to find something to do with the rest of the stuff -- I have 2 half-pint jars in the fridge and more in the freezer (did not bother to process it, as I knew I'd never eat it if there was no time pressure
)
So, anyone have any ideas? I tried using a couple Tbsp instead of sugar last time I made bread, but it made the bread (whole wheat) a weird purpley color and DH objects. I need some way to use it that will at least somewhat disguise the cherry-pie-filling-ness of it all.
Any ideas?
Thanks,
Pat
Unfortunately the result tastes like a cheap cherry pie. Which would probably be good if I liked cheap (or any) cherry pie, but alas I do not. Too sweet, too icky. *Tiny* amounts seem to be ok on chocolate icecream, but I need to find something to do with the rest of the stuff -- I have 2 half-pint jars in the fridge and more in the freezer (did not bother to process it, as I knew I'd never eat it if there was no time pressure
So, anyone have any ideas? I tried using a couple Tbsp instead of sugar last time I made bread, but it made the bread (whole wheat) a weird purpley color and DH objects. I need some way to use it that will at least somewhat disguise the cherry-pie-filling-ness of it all.
Any ideas?
Thanks,
Pat