Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.
Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.
Bring water to a boil in a small saucepan; remove from heat. Combine ginger and rose petals in a tea ball and steep in hot water for 6 minutes.
Pour lemon juice into a cup. Stir in honey and tart cherry juice. Pour ginger-rose tea on top.
1. Chill your martini glass in a freezer for about 5 minutes. Alternatively, fill the glass with ice and water for faster chilling.
2. Add cherry juice, grapefruit juice, agave and vodka into a cocktail shaker filled with ice and shake moderately (or vigorously if you like your drink foamy).
3. Strain into a chilled glass.
4. Garnish with a lemon/lime/grapefruit twist and/or cherry and enjoy!
In a measuring cup, combine the cherry juice, lime juice, and Sweet'N Low. Stir to dissolve the Sweet'N Low.
Fill a tall glass with ice. Pour in the cherry juice mixture. Top with the club soda. Serve with a straw, garnished with the lime wedge, if desired.
saucepan, bring cream and cherry juice concentrate to a simmer.
In a large stockpot bring the cherry juice to a slight simmer. Add in the maraschino cherries with it's juices. Add both the 1/2 cup each of white and brown sugar. Stir for a few minutes until all the sugar is dissolved. Once dissolved, remove from the heat and allow the mixture to cool to room temperature.
Once cooled to room temperature, pour in 2 1/2 cups of the Everclear into the mixture along with 1 full cup of the chocolate liqueur.
Combine rhubarb and sugar in a large casserole dish. Cover and refrigerate overnight.
The next day, heat the oven to 350°F.
Stir the cherry juice into the rhubarb and place the dish in the oven.
Bake, stirring every hour or so, for 4 hours.
Stir in the lemon juice and vanilla.
Can 10 minutes in a waterbath.
Bring water and salt to a boil in a pot until salt is dissolved, 3 to 4 minutes. Stir cherry juice and lemon juice into salted water. Remove pot from heat and chill in refrigerator, about 4 hours.
Fill a 16 oz glass 3/4-way full with ice.
Pour in tequila.
Fill the glass with equal parts cherry juice and margarita mix.
Serve on the rocks or blended.
Blend soy milk, banana, ice cubes, cherry juice, agave nectar, flax seed meal, and vanilla extract together in a blender until smooth.
Distribute the ice cubes between 6 glasses. Add 1 oz of Southern Comfort and 1 cup of cherry juice to each glass. To serve, decorate with fresh cherries and fresh mint leaves, if desired.
plastic wrap and refrigerate for 30 mins.
Preheat the
deep dish pie plate for this recipe (mine is 10\"x
f a 9 inch springform tart pan. Prick the crust all
Cream together butter and 1 cup sugar.
Sift together flour, baking powder and salt.
Add alternately with milk to creamed mixture.
Pour into greased casserole dish.
Combine cherries with remaining 1/4 cup sugar and 1/4 cup reserved cherry juice.
Heat cherry mixture and pour over batter.
Bake at 350\u00b0 for 35 to 40 minutes.
Serves 6.
he glaze by bringing the cherry juice to a simmer in a
Combine cherry juice blend and sugar in a
cream cheese, egg yolks, lemon juice and 2/3 cup sugar
Drain cherry juice into saucepan.
Add sugar, cornstarch, butter, salt, almond flavoring and color.
Cook, stirring constantly, until thick and clear.
Remove from heat, stir in cherries.
Pour into unbaked pie crust and top with ventilated top crust.
Bake 10 minutes in a 425\u00b0 oven, then at 375\u00b0 for 25 to 35 minutes or until golden brown.
I always use 1/2 teaspoon almond extract.
I think it tastes more like fresh cherries.
then pour in the cherry juice and lemon juice. Add the vanilla seeds