Our fresh premium cherries are usually eaten before they even make it to the fridge! There are many ways to cook with them of course. Some of our favourites are found here.

Glace Cherries

These are spectacularly good, especially in the depths of winter or when you are tramping.

The process takes several days to complete, but each step only takes a short time. The biggest time commitment involves pitting the cherries.

Day 1

Pit about a kilogram of cherries (you can use a vegetable knife for this if you don't own a cherry pitter) Combine 0.7 - 1kg of sugar to 2 cups of water and bring to a boil. Simmer until sugar is dissolved and add the cherries. Keep on the heat until the mix has returned to the boil. Simmer for a couple of minutes and then turn off the heat. Cover and leave at room temperature overnight.

Day 2

Strain the cherries from the mix and set aside. Add another kilogram of sugar to the syrup and return to the heat until boiling and dissolved. Return cherries to the syrup and keep heating until it has returned to the boil. Remove from the heat and leave covered overnight.

Day 3

Repeat the same process adding a further kilogram of sugar to the syrup.

You can repeat this process for another 2 days if desired but we don't usually do this.

After final standing time rinse the cherries in cold water and pat dry. Dehydrate until the fruit is leathery. Store in small packets in the freezer or in sealed containers in the pantry.

Chocolate Covered Cherries

This works well with any chocolate type.

Make sure your cherries are dry. Carefully melt some quality chocolate in a double boiler with barely simmering water beneath . It is important to not allow the water to touch the top pan of double boiler.
Line a baking sheet with baking paper.
Holding a cherry by the stalk, dip it halfway into the chocolate and leave to set onto the prepared sheet.
Repeat with the remaining cherries.
Leave to set in the fridge (about 15 minutes).
They are delicious immediately or can be kept chilled for a day. The cherry does soften over time though.

Cherry Pie

Dough for a double-crust pie. We usually make a sweet short pastry. (with 2 1/2 Cups - ish of flour)

  • 4 cups pitted fresh cherries
  • 4 tablespoons cornflour
  • 2/3 to 3/4 cup sugar (adjust this according to the sweetness of your cherries)
  • 1/8 teaspoon salt
  • Juice of half a lemon
  • 1/4 teaspoon almond extract
  • 1 tablespoon cold unsalted butter (salted works fine if you don't have unsalted), cut into small bits
  • 1 egg, beaten with 2 tablespoons water
  • sugar, for decoration

Preheat oven to 200°C.
Stir together the cherries, cornflour, sugar, salt, lemon and almond extract gently together in a large bowl. Roll out half of chilled dough (use larger piece, if you’ve divided them unevenly) on a floured work surface to fit your dish.

Gently place it in a 20 cm pie pan, either by rolling it around the rolling pin and unrolling it over the pan or by folding it into quarters and unfolding it in the pan. Trim edges to a half-inch overhang. Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl. Dot the filling with the bits of cold butter.

Roll out the remaining dough into a circle on a lightly floured surface, drape it over the filling, and trim it, leaving a small overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over pie crust, then sprinkle with coarse sugar. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes.

Reduce the temperature to 180°C. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.

Dried Cherries

Cherries dry more quickly if pitted before drying. Dry as you would any fruit.

Frozen cherries

Cherries can be frozen whole with or without their stalks intact. If they are frozen free flow, then stored in good quality plastic bags, they can be used through the winter in drinks as you would ice or for decoration. Pitted cherries can be frozen successfully in their raw state or in a syrup.