Foraged Produce – Wild Cherry Recipes 23rd June 2017 This is the season that we can all ‘up our game’ when it comes to our use of foraged and homegrown produce. With the arrival of summer, comes an abundance of produce that we cannot possibly use all at once. To avoid the issue of wastage, I have the answer… Preserves! This week I have been focusing on Wild Cherries. There are a huge amount of Wild Cherry trees in the UK but we seem to under utilise this incredible fruit and allow the birds to fly off with our share. Wild Cherries aren’t always the most exciting thing to eat straight off the tree because of their lower sugar content. However, when you use them to make jam, pickles, griotte or other preserved cherry products you extract all that wonderful cherry flavour whilst enhancing their sweetness and in doing so, you have a product that will last a full year! Here are some easy recipes to try at home! Pitt your cherries before you use them ( I find it quickest just to do this by hand) Sour Pickled Wild Cherries 520g Pitted Wild Cherries 300ml White Wine Vinegar 360ml Water 240g Caster Sugar 45 Peppercorns 2 Star Anise Boil your Water and add the sugar and vinegar Take off the heat and add the cherries, peppercorns and star anise Decant into a large sterilised Kilner jar (These will likely be used on a duck dish in the restaurant at Cellar Door later in the summer) Griotte Wild Cherries (Soaked in liqueur) 250g pitted wild cherries 150ml sugar syrup 1:1 Ratio 50ml vodka 50ml Heering Cherry Liqueur/ Kirsh Put the wild cherries in a sterilied kilner jar Pour over alcohol, liqueur and cooled sugar syrup (These will become part of one of the next desserts up in the restaurant at Cellar Door) Also… Don’t be afraid to use Pineapple weed flower heads! This is delicious, dried and baked into homemade breads!