I would like to sub frozen dark cherries for the frozen blackberries I usually use in a recipe. Recipe calls for heating the berries until soft, then pushing berries through a strainer until you're just left with juice, then mixed with brown sugar, vinegar, spices and left to simmer one hour until reduced. If subbing cherries, could I leave them whole? And if so, would one hour be too long to simmer them? Meaning would they be unrecognizable as cherries and look like mush? Fix? Thanks and Happy Easter!
The breakfast *and* dinner superhero
15 Ways Toast Can Be Your Dinner
How Local Food Trucks are Helping with California Fire Relief
A Classic One-Pot French Dish Gets a Spanish Zing
Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)