If you turn to cooking cherries at home, the first way to use them is fresh. With sugar, whipped cream, ground cookies, powdered sugar, with a nut inside, or just plain "by the stem and into the mouth" — it's delicious and full of vitamins.
This berry is gladly put up for winter. It's frozen (remove the pit, spread it in an even layer in the freezer, and once it firms up, transfer it to bags or containers) and dried (for this it's soaked in a baking-soda solution, air-dried and then dried in the oven at the lowest temperatures, and stored in linen bags). Preserves — cherry pies, jams, compotes, jellies, and mixes with other fruits and berries. All of them, like the fresh version, go into desserts and baked goods.
Homemade recipes with it are popular in Germany, Ukraine and France. Strudel and Black Forest cake are Germany's calling cards. Thin stretched dough and juicy filling, dark sponge cake and a berry tartness — pure magic. Steamed dumplings are fluffy, with a pretty braid along the seal; you bite in and cherry juice runs down your hands, you dip it in sour cream — delicious! Delicate clafoutis is the signature dish of French home cooks. They don't put on weight from desserts like these — they have a minimum of flour and sugar — and stay beautiful and young for a long time.
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