May is cherry season, so it makes sense to see what’s cooking campside with cherries. Here are two fun recipes:
Spicy Cherry Sauce (for ham, chops or chicken glaze)
(recipe from camplebanon.org)
Ingredients
¾ cup sugar
2 tablespoons cornstarch
A pinch of salt
⅓ cup of orange juice
1 tablespoon lemon juice
1 16-ounce can pitted tart red cherries (packed in water)
¼ teaspoon ground cinnamon
Dash of ground cloves
Instructions
Set aside about half of the sugar. In a medium saucepan, combine the remaining half of the sugar with the cornstarch and a pinch of salt; stir in the orange juice and lemon juice. Stir in undrained cherries, cinnamon and cloves. Cook and stir over medium heat till thickened and bubbly. Stir for 1-2 minutes more. Stir in the remaining sugar. Makes about 2-2/3 cups.
Simple Pie Iron Cherry Pies
All you need for this age-old yummy dessert is a loaf of white bread, spread butter, a 16-ounce can of cherry pie filling, non-stick spray or oil and pie irons. Spray your pie irons with non-stick spray or oil and then place one slice of bread, buttered side down on one side of pie iron. Place about one teaspoon of the cherry pie filling in the middle and cover with a second slice of butter bread, with buttered side up. Close the pie iron and cook over flame for about 2-3 minutes per side and flip until bread is toasty. Open slowly and enjoy.
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