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View Full Version : Substitution for Dried Cherries?



SClementson
04-06-2001, 03:19 PM
I'm planning on making the pork tenderloin with the dried cherry chutney tomorrow night for my parents, and I can never find dried tart cherries at my local store. I was thinking of substituting dried cranberries...For those of you who have made this dish, do you think this would work out?

TIA
Sarah

funnybone
04-06-2001, 03:23 PM
I have not made the dish, but I would think the cranberries would work, or a mixed dried fruit.

I have seen dried cherries in the store before, but have not used them, so I can't relate to their taste, or how changing would affect the recipe.

aggie94
04-06-2001, 03:53 PM
If I remember correctly, the recipe, which is in a section featuring recipes from chefs around the country, offers a suggestion for a substitute, but I don't remember what it is. I can check when I get home tonight, or someone else with a copy of that issue (it's the lemon issue with the lemon bars on the cover) might be able to offer it up faster.

Wendy w
04-06-2001, 04:06 PM
Oh my gosh, at first glance I thought you said "dead" cherries. http://www.cookinglight.com/bbs/eek.gif

I must be having one of those eye sight problems like Gail had when she thought that some one's car was afraid of the bread machine and it was the cat http://www.cookinglight.com/bbs/eek.gif ! Sorry to interrupt with this but I have not made this dish.

[This message has been edited by Wendy w (edited 04-06-2001).]

KValley
04-06-2001, 04:07 PM
Wow, aggie94, what a memory! You're right- it's the April '00 CL

Sarah, I found the recipe. It suggests alternate uses for the Dried-Cherry Chutney and that using addt'l red wine vinegar in place of raspberry vinegar was acceptable, but doesn't give alternatives for Dried Cherries. Frankly, I have used dried cranberries and dried cherries interchangeably in recipes- they both have the sweet-tart and richness that really complements pork and beef.

Hmmm- just came back to say that I'd try Balsamic vinegar in place of raspberry, for something new and exciting. LOVE balsamic!

Julie

[This message has been edited by KValley (edited 04-06-2001).]

schuh
04-06-2001, 04:20 PM
I love dried cherries! I find them in the bulk food section of my grocery store. They are a little sweeter than dried cranberries. I would think you could use them interchangeably in most any recipe.

aggie94
04-06-2001, 04:53 PM
Sorry, my bad. I could have sworn (swore?) that there was a substitution for dried cherries offered.

KValley - Don't be too impressed. http://www.cookinglight.com/bbs/wink.gif I got a CL subscription for Christmas, so my first issue was Jan/Feb '01. Prior to that, the ONLY copy of CL that I had ever bought was the lemon issue, because I love lemons and any dessert with lemons. Now that I am trying all sorts of new CL recipes, I pulled that issue out the other day and marked recipes that I wanted to try. The pork tenderloin was one of them. All a coincidence. Of course, I do have a photographic memory; I just wasn't using it this time. http://www.cookinglight.com/bbs/biggrin.gif

SClementson
04-06-2001, 05:01 PM
Hey thanks everyone for your replies. Just got back from the store, and no dried cherries. So I'm using dried, unsweetened cranberries. I figure that with all the sugar in this recipe, even if they're a tad less sweet than dried cherries are, it'll turn out OK. I'll let you know how this turns out.

Oooh oooh! Just noticed that I'm a member! Finally!

Thanks again,
Sarah

[This message has been edited by SClementson (edited 04-06-2001).]

KValley
04-06-2001, 07:35 PM
Originally posted by aggie94:
Sorry, my bad. I could have sworn (swore?) that there was a substitution for dried cherries offered.

KValley - Don't be too impressed. http://www.cookinglight.com/bbs/wink.gif I got a CL subscription for Christmas, so my first issue was Jan/Feb '01. Prior to that, the ONLY copy of CL that I had ever bought was the lemon issue, because I love lemons and any dessert with lemons. Now that I am trying all sorts of new CL recipes, I pulled that issue out the other day and marked recipes that I wanted to try. The pork tenderloin was one of them. All a coincidence. Of course, I do have a photographic memory; I just wasn't using it this time. http://www.cookinglight.com/bbs/biggrin.gif

A BIG LOL! http://www.cookinglight.com/bbs/smile.gif And I was prepared to anoint you Queen of Amazing Recall

Well, thanks for reminding me about the issue- I'm going to make those great lemon bars on the cover for a potluck Easter dinner.

Sara Emily
04-07-2001, 02:03 PM
I believe that this was one of the excellent luncheon dishes featured last spring, in Atlanta, at the CL Grandstand 2000 celebration. I selected it the first afternoon and it was VERY delicious! http://www.cookinglight.com/bbs/smile.gif

Sara Emily
04-07-2001, 02:05 PM
Whoops! I made a mistake. How time DOES fly!! That even was TWO years ago, and I STILL remember how good this dish was! That should tell you something!