Tart Cherry Juice Recipes

Put tart cherries into a Ziploc bag and freeze them until ready to use.

Thaw the frozen cherries in a colander to collect the juice.

Measure the collected cherry juice separately from the whole fruit.

Add 2 cups of granulated cane sugar to a little over a quart of cherry juice.

Bring the mixture to a boil and let it boil until it thickens slightly.

Check the syrup periodically until it reaches the desired thickness.

Let the syrup cool; it will thicken slightly more as it cools.

Store the cherry syrup in the fridge, where it will last for a year or more.

For cherry gummies, bloom grass-fed beef gelatin in real fruit juice.

Bring the mixture to a simmer and turn off the heat until the gelatin is completely dissolved.

Pour the mixture into molds and set in the fridge until solidified.

Remove the gummies from the molds and store in a covered container in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary