Cherries are crunchy, juicy and incredibly aromatic. Unfortunately, their season is far too short. They are also an expensive rarity in shops outside of their time. Although frozen cherries cannot be turned back into fresh ones, they are great for a cake.
How do I freeze cherries correctly?
To freeze cherries, they should be picked, washed, stemmed and, if necessary, pitted. Shock freezing them on a tray for 2 hours keeps them crisp and rich in vitamins. Packed in portions, they have a shelf life of 10 months and can be used for cakes without defrosting.
Sweet cherries or sour cherries?
Some are sweet, others are sour. Both have their fans and both can be used to bake a delicious cake. No matter which variety you prefer, you can always stock up on frozen items without hesitation.
picking fruits
Only when the cherry fruits are allowed to soak up a good portion of sun do they develop their full aroma. However, ripe fruits are also sensitive. That's why the individual cherries must be picked by hand before freezing.
- strong coloring signals maturity
- Fruit must not be overripe
- Sort out fruits with bruises
- also cherries with rotten spots
- Cherry peel must be intact
Wash and stem
The fruits must be prepared for the frosty trip:
- Fill a large bowl with water and place the cherries in it.
- Gently swirl the cherries back and forth with your hands to wash away any impurities.
- Take the cherries out of the water and drain them on absorbent kitchen paper.
- Remove the stems from all fruits.
- If you later use the cherries frozen and without stones, you should remove them now.
Tip
A fruit that is frozen with stone loses less juice. If the stone doesn't necessarily have to be taken out immediately, it should be put in the freezer for now.
Shock freezing offers many advantages
Some freezers enable so-called shock freezing. The frozen food is cooled down very quickly. If your freezer has a corresponding setting option, you should definitely use it for the cherries.
- Line a flat tray with baking paper.
- Spread the cherries on top.
- Put the tray of cherries in the freezer.
- Let the cherries freeze there for two hours at the highest possible level.
The advantages that this type of freezing brings are as follows:
- Fruits don't stick together
- Cherries can be portioned individually
- the vitamins are largely preserved
- Cherries retain more of their crunch
Collect cherries in freezer containers
Divide or weigh the frozen cherries into appropriate portion sizes. For example, the amount you need for your favorite cherry pie. Collect them in freezer containers and keep them tightly closed until they are ready to be used.
Durability
Frozen cherries can be stored in the freezer for 10 months.
Defrost
If the cherries still have their stones in them, you can easily remove them after thawing briefly. Without further thawing, frozen cherries can be boiled into jam or added to cake batter.
If you want to enjoy the cherries on their own, let them thaw slowly in the air. Place an absorbent cloth underneath to soak up the defrost liquid.
Conclusion for quick readers
- Suitable types of cherries: Both sour cherries and sweet cherries can be frozen
- Fruits picked: intensely colored, but not overripe; no pressure points, no rotten spots, not cracked
- Prepare: Wash carefully under water and then remove the stems
- Destoning: Remove the stones from cherries if necessary
- Tip: Freeze fruits with stones and remove the stones later; Fruits don't lose their juice this way
- Shock freezing: freeze cherries on a tray for 2 hours at the highest setting
- Advantages: Cherries do not stick, can be portioned; Vitamins and crunch are largely retained.
- Packaging: Divide the cherries into portions or weigh them according to the cake recipe; freeze in suitable containers
- Shelf life: Cherries can be stored in the freezer for 10 months.
- Defrosting: Remove stones after thawing briefly; can be frozen in cake batter or in the cooking pot
- Raw consumption: Allow to thaw slowly in the air; Place an absorbent kitchen towel underneath
