Just came home with a flat (12 pints) of sour cherries - my first experience with sour cherries. I rinsed them and when they quit draining will put in zipper bags for tomorrow.
I thought they would taste sort of like the way bing cherries taste when they are still a little sour? But no, the flavor is tart but not very complex. My friend assures me that once they are cooked they taste wonderful. I want to try something different than cherry jam.
Are they good for cherry bounce?
What about home made candied cherries for baking this winter?