Cherries are one of my favorite fruits. I'm bummed that they only seem to be around for a month or two and then they're gone. I want Bing cherries all year long. I'll put them in cocktails, add them to pies or even eat them plain. It doesn't matter how I get them as long as I get them and get them often. So when they're in season, I stock up, but once my stash disappears, the only choice I have is to buy bags of frozen cherries.
When I have fresh cherries, I make pies, tarts, bars, cookies, cakes and anything I think will be best served by using the fresh, sweet fruit. Sure, the frozen cherries are good, but they just don't seem to hold up as well in these sweet treats. That's when I turn to my oven. Since the frozen cherries are usually reserved for sauces, jams and proteins, it doesn't matter to me if they're fresh or frozen. They're going to be cooked down and the heat will bring out the flavor as if they were plucked right off the tree. That's why this chicken recipe from Sunset Magazine is perfect. Don't get me wrong, fresh cherries would be my first choice, but trust me when I tell you the frozen cherries work just as well. They work even better because you don't have to pit them. So grab a bag the next time you're walking down the freezer aisle. You'll be amazed at how versatile this little fruit can be.
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