You describe so beautifully how we also gather ground cherries, one by one from the ground, and add them to a growing bag in our freezer. I didn't know they would ripen a bit on the counter. I will try that. My pie experience is a little different from yours----I make several very small pies for two (we hardly ever share ground cherry pie) and use heavy cream along with brown sugar as my ingredient list. No crumb topping although I'm up to trying it. Love all your berries, Jon! so many are new to me.
They do seem to ripen a little on the counter, but only if you keep them in their calyxes! I think some heavy cream would be a great addition. I also throw in a splash of bourbon, but just for flavoring.
You describe so beautifully how we also gather ground cherries, one by one from the ground, and add them to a growing bag in our freezer. I didn't know they would ripen a bit on the counter. I will try that. My pie experience is a little different from yours----I make several very small pies for two (we hardly ever share ground cherry pie) and use heavy cream along with brown sugar as my ingredient list. No crumb topping although I'm up to trying it. Love all your berries, Jon! so many are new to me.
They do seem to ripen a little on the counter, but only if you keep them in their calyxes! I think some heavy cream would be a great addition. I also throw in a splash of bourbon, but just for flavoring.
Love the idea of blending the whole vintage.
Great trick for de-stemming elderberries!
Thank you again Jonathan. What a lovely way to start the week. -- Liza
Ground cherries...they should be called monotonous cherries. ;) xo
i love how you ended up using the elderberries! they're always here when you want more :)
Thanks again SO much for sharing them with me!