Why We're Crazy for Frozen Cherries

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Why We're Crazy for Frozen Cherries
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Frozen cherries are here to make dinner fancier.

. And that includes one of my favorite stone fruits: cherries.

Fresh cherries turn up in my local farmer's markets in early June. By mid-July, they're gone from market stalls. It's a fleeting season, but with peaches and plums and all that other market abundance, it's hard to feel blue about having to wait another 10 months for the tart-sweet treasures to return.

But in October, when even the late-season plums are gone? Suddenly cherry season feels very far away. With frozen cherries, though, there's no waiting. They're there when you need them. And the best part: they come pitted, which saves you from a messy, time-consuming chore. Cherry juice splattering all over your apron—who has the time?

Deep, sweet cherry juice, actually, is part of what makes the fruit so enticing. And, with frozen cherries, you get more of it. Let the fruit thaw in the package or a bowl, then strain the juice and use it as a flavor booster in whatever recipes you're making, or save it to

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