Can we talk for a minute about the amazingness of tart cherries? They make the best jam, the best pie, and the best mojito variation I’ve ever sipped.
Now I know what you are thinking. “It’s months from fresh cherry season!” Too true, but thanks to the modern miracle of the deep freeze, frozen tart cherries are available year-round, and work even better than fresh cherries in an application like this, where you specifically want the cherries to break up into a wonderful, juicy pulp.
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