Persian sour cherries for pilaf and Avril

[Guest guest]

Apirl- I love the canned S & W sour cherries (Bing?). But I've also used

the frozen and the dried. Of the two second choices, I prefer to

rehydrate dried cherries (in this recipe, rehydrate them in pomeganite

juice for half an hour. Use the hydrating fluid to make the pilaf). I

think the frozen cherries are mushy. I much prefer the canned or dried.

[Guest guest]

Thanks for the info. I will try rehydrating some dried cherries. I

already have some pomegranate juice, I love Odwallas PomaGrand with

wildberry extracts. I'll look for the canned cherries also.

 

Thanks,

April

 

 

 

, " chupababi " <alcovi wrote:

>

> Apirl- I love the canned S & W sour cherries (Bing?). But I've also

used

> the frozen and the dried. Of the two second choices, I prefer to

> rehydrate dried cherries (in this recipe, rehydrate them in

pomeganite

> juice for half an hour. Use the hydrating fluid to make the pilaf). I

> think the frozen cherries are mushy. I much prefer the canned or

dried.

>