I’ve never really cooked with these beauties until I became a CSA member.
I’ve made a pie. I tried and failed at making preserves. This season I decided to go big or go home. I had found an old recipe for a cherry hot sauce using Door County cherries. Granted, ground cherries aren’t as sweet as a Door County cherry; they still have great flavor.
The recipe also called for a habenero pepper. I used the jalapeño pepper that was in my box. This recipe is easy, quick and you can control how hot or mild you want your hot sauce. This recipe calls for granulated sugar, but I find that honey gives it a richer under tone. Besides, honey is natural, granulated sugar is not.
- 1 C white vinegar
- 1/2 C cider vinegar
- 1 lb or so for ground cherries (give or take), husked, rinsed and drained
- 1 jalapeño pepper, seeded and cut up (I like my sauce on the hot side so I left the seeds in)
- 1/4 C honey (more if you want your sauce on the sweet side)
- 1 glass bottle, cleaned and dried
In a sauce pan add the vinegars, ground cherries and pepper.
Boil until the cherries and pepper are soft. This took me on a gas stove about 15 minutes.
Let cool then add to a food processor and puree.
Put puree back into the sauce pan and add the honey and salt. Bring back to a soft boil and reduce until desired consistency.
Funnel into clean jar and et voila!