An Eastern European delight

By Sonya Sanford The Nosher

Sour cherries are only available fresh for a few short weeks in early summer. When they’re in season, it’s a frenzy at the farmers’ market to snag a few pounds of these highly-coveted cherries. While their season is short, you can find them jarred or frozen.

They are aptly named, as they are very sour when eaten raw. When they are cooked with any kind of sweetener, sour cherries transform into something much more palatable and subtly tart.

Sour cherries are native to Europe and Southwest Asia. They are commonly grown in Eastern Europe. Ashkenazi Jewish cuisine features sour cherries in myriad recipes such as compotes, vareniki, with blintzes or even pickled.

Sour cherries are also popular in Persian, Turkish, and Greek Jewish cuisine, where the fruit is often used in