Ground Cherries Recipes & Tips

Ground Cherry Preparation & Storage Tips

The papery calyx must be removed before use. If you find the berries inside to be a bit on the green side, leave in shallow container, uncovered for 1 – 5 days, in warm, dry place, to ripen.

They can be stored in a well-ventilated, cool place with their calyx attached for up to 6 months with good results. With their calyx removed, they can be stored refrigerated for weeks.  They freeze well for year-round use.

To freeze, remove husk, rinse, pat dry and freeze on cookie sheet in 1 layer. When frozen, loosen and store in ziplock, freezer weight bag. Frozen ground cherries can be used like fresh in any cooked application.

Ground cherries can also be dried.  Halve and place individually on drying rack until dry but not brittle. Store in air-tight container for up to 3 months.

Ground Cherry Pie

4 c. ground cherries, husked

½ c. sugar

2 tsp. instant tapioca

2 Tbsp. flour

juice of a lemon

2 Tbsp. butter

1 recipe of your favorite double crust pie dough

Preheat oven to 450 degrees. Mix filling ingredients except butter. Put filling in bottom of pie crust. Dot with butter. Cover with pie crust. Decorate with pie scraps and cut steam vents. Bake at 450 for 10 minutes. Reduce heat to 350 degrees and bake for 40 minutes.

Raspberries are a good match for ground cherries so if you are not ready to tackle a 100% ground cherry pie, use half raspberries instead.

Ground Cherry Pie II

Pastry for a 2-crust 9-inch pie

3 tablespoons quick-cooking tapioca
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 teaspoon almond extract
1/2 teaspoon grated nutmeg
Dash of salt
2 1/2 cups husked ground cherries
2 tablespoons (1/4 stick) butter

Line a 9-inch pie pan with pastry and set aside. Preheat the oven to 400 degrees F.In a medium bowl, combine the tapioca, sugars, almond extract, nutmeg, and salt. Sprinkle half the mixture in the bottom of the pastry shell and top with the cherries. Sprinkle the remaining sugar mixture over the cherries and dot with the butter. Top with a lattice-designed or other decorative top crust.

Bake for 10 minutes, then lower the heat to 350 degrees F and bake for about 45 to 50 minutes longer, or until the crust is deep golden and the juices in the pie are bubbling up in the center. Cool before cutting.

Ground Cherry Pie III

2 1/2 cups ground cherries

1/2 cup packed brown sugar

1 tablespoon all-purpose flour

2 tablespoons water

1 (9 inch) pie shell

3 tablespoons all-purpose flour

3 tablespoons white sugar

2 tablespoons butter

Preheat oven to 425 degrees F (220 degrees C).  Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.

Bake at 425 degrees F (220 degrees C) for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.

Almond & Ground Cherry Torte

2/3 c. unsalted butter

¾ c. granulated sugar

1 c. almonds, ground

1 c. flour

1 ½ tsp. baking powder

½ tsp. salt

1 egg

1 tsp. ground cinnamon

1 pint ground cherries

Sift flour baking powder, cinnamon and salt. Cream butter and sugar until light and fluffy. Beat in the egg. Stir in the almonds and flour. The dough will be stiff. Spread half the batter into a greased and floured eight” cake pan. Cover with the fruit and dot with remaining dough, almost covering fruit. Bake for 45-50 minutes at 350 degrees. Serve dusted with powdered sugar.

Ground Cherry Jam

2 lb ground cherries; 8 cups husked

4 cups sugar
1 cup water
2 lemons; grated rind & juice

Husk and wash the ground cherries carefully. Measure the sugar and water into a large kettle. Bring to a full rolling boil, and boil for 2 minutes.
Add the cherries, lemon rinds, and juice. Bring to a full rolling boil again, reduce heat and simmer for 5 minutes. Remove from heat, cover with a clean towel, and let stand overnight.
Next day, return to the heat, and again bring to boil. Reduce heat and cook gently until transparent (about 15 minutes). Immediately pour into hot, sterilized, glasses.  Seal at once.

Ground Cherry Preserve

6 cups ground cherries, husked
1 cup water
8 cups sugar
1/4 cup lemon juice (2 lemons)
1 1/2 cups light corn syrup

Put fruit in large kettle. add water and bring to a boil; simmer for 10 minutes. Add sugar, lemon juice and syrup. Bring to a boil again; simmer 30 minutes.

Remove from heat and let cool overnight. Next morning, heat to boiling and pour into hot jars and seal.

Note: if you prefer thicker preserves, refrigerate again overnight and heat to boiling in the morning. Then pour into hot jars and seal.

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