Cherry Jubilee

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TOOMANY CHERRIES

IF YOU'VE MANAGED to acquire such a bumper crop that you need to store your fruit for more than a couple of weeks, freezing and drying are the best bets. The only equipment you'll need beforehand is a cherry pitter and surgical gloves (unless you want red hands for days). To freeze, lay the washed cherries, pitted or not, on a jelly roll pan in a single layer and place in the freezer. When they're solid, place in labeled Zip-Lock freezer bags and they should keep well for up to a year. Never defrost cherries, however, before using in your cooking or baking because they become a mushy mess.

IF YOU'RE A BIG FAN OF RAISINS, you haven't lived until you've tried dried cherries. This is a great way to use up overripe or smashed fruit, and they are an incredible addition to muffins, granola, cookies, and grain dishes. Arrange cherries (if sliced, place skin side down) on foil-covered cookie sheets or jelly roll pans. Place in a 200°F oven for four to five hours until the cherries are shriveled. They should be leathery and slightly sticky, not hard. Cool, then store in Zip-Lock bags or plastic containers. I recommend storing homemade dried fruit in the refrigerator or freezer because moisture still present in the fruit may cause some bacterial growth. Dried fruit will also taste fresher longer if kept in a cool place.

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