Ground Cherry and Chamomile Jam

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Ground Cherry and Chamomile Jam

Ingredients
  • 6 cups Ground Cherries husked and washed
  • 3 cups Sugar
  • 1 1/2 cups wildflower honey
  • 1/2 cup water
  • 1 lemon juiced
  • 2 cups chamomile tea
Instructions
  1. Combine sugar, honey, water and lemon juice in a large heavy sauce pan and bring to a boil. Add ground cherries and simmer for about 5 minutes or until most cherries have burst open. Remove from heat and mash with a large spoon to ensure fruit is broken up.
  2. Transfer to a large bowl and cover with a parchment paper (don’t let the paper touch the fruit). Refrigerate for at least 3 hours or overnight.
  3. Take two cups of fruit mixture and strain through a fine mesh strainer, using a spoon as needed to push as much liquid through as possible. Transfer strained liquid along with the unstrained fruit mixture back to the saucepan and return to a boil. Add chamomile infusion, simmer until proper consistency and can.
Ingredients
  • 6 cups Ground Cherries husked and washed
  • 3 cups Sugar
  • 1 1/2 cups wildflower honey
  • 1/2 cup water
  • 1 lemon juiced
  • 2 cups chamomile tea
Instructions
  1. Combine sugar, honey, water and lemon juice in a large heavy sauce pan and bring to a boil. Add ground cherries and simmer for about 5 minutes or until most cherries have burst open. Remove from heat and mash with a large spoon to ensure fruit is broken up.
  2. Transfer to a large bowl and cover with a parchment paper (don’t let the paper touch the fruit). Refrigerate for at least 3 hours or overnight.
  3. Take two cups of fruit mixture and strain through a fine mesh strainer, using a spoon as needed to push as much liquid through as possible. Transfer strained liquid along with the unstrained fruit mixture back to the saucepan and return to a boil. Add chamomile infusion, simmer until proper consistency and can.
Recipe Notes

Makes 4-5 small jars

Ground Cherry and Acorn Squash Soup

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Ground Cherry and Acorn Squash Soup

Ingredients
  • 1 lb Acorn squash
  • 1/2 cup Ground Cherries dehusked
  • 1 cup water
  • 1/4 tsp kosher salt
  • 3/4 - 1 cup red torpedo onion small dice
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp maple syrup
Instructions
  1. Acorn Squash: Preheat oven to 400°F. Split the squash in half and scoop out the seeds. Place on a foiled line baking sheet and bake for about 40 minutes to 1 hour until the flesh is soft and can be scooped out. Measure out 1 cup squash.
  2. Ground Cherry stock: Combine the ground cherries, water and 1/4 tsp salt in a small pot. Cover with a lid and simmer about 15 minutes. Work through a fine mesh strainer.
  3. Caramelized onion: In a small pot, sweat the onion with 1/4 tsp salt and sunflower oil for about 15 minutes or until soft and dark red.
  4. To finish: In a blender, combine the 1 cup squash, ground cherry stock and caramelized onions and blend until smooth. Add maple syrup and salt to taste. You can also blend in additional squash or add liquid to adjust the flavour as needed.
Ingredients
  • 1 lb Acorn squash
  • 1/2 cup Ground Cherries dehusked
  • 1 cup water
  • 1/4 tsp kosher salt
  • 3/4 - 1 cup red torpedo onion small dice
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp maple syrup
Instructions
  1. Acorn Squash: Preheat oven to 400°F. Split the squash in half and scoop out the seeds. Place on a foiled line baking sheet and bake for about 40 minutes to 1 hour until the flesh is soft and can be scooped out. Measure out 1 cup squash.
  2. Ground Cherry stock: Combine the ground cherries, water and 1/4 tsp salt in a small pot. Cover with a lid and simmer about 15 minutes. Work through a fine mesh strainer.
  3. Caramelized onion: In a small pot, sweat the onion with 1/4 tsp salt and sunflower oil for about 15 minutes or until soft and dark red.
  4. To finish: In a blender, combine the 1 cup squash, ground cherry stock and caramelized onions and blend until smooth. Add maple syrup and salt to taste. You can also blend in additional squash or add liquid to adjust the flavour as needed.
Recipe Notes

An aromatic squash soup for early fall…

Ground Cherry Pie

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Ground Cherry Pie

Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.
Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.

Ground Cherries Crisp

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Ground Cherries Crisp

Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).
Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).

Ground Cherry Compote

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Ground Cherry Compote

Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)
Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)