Dear School Nutrition Director - Choose Cherries...Make a glaze, syrup or warm compote for whole-grain pancakes and waffles. Offer as a topping for cereal and bagels with cream cheese

LEARN MORE ABOUT MONTMORENCY TART CHERRIES AT CHOOSECHERRIES.COM

Dear School Nutrition Director: We want you to get to know Montmorency tart cherries. These ruby-red fruits are included on the USDA Foods

Available List – allowing you endless opportunities to add a burst of bright color and on-trend taste to school

meals, including breakfasts, lunches, snacks, suppers and summer food service programs.

We know you work hard to balance the many factors required to meet school regulations while creating dishes

that bring more customers into your cafeterias. It can be a challenge to offer the required amounts of fruit and

vegetable options while controlling costs and minimizing waste – especially when the availability of produce is

problematic due to weather conditions or other events.

The great news is that you have access to several convenient forms of U.S.–grown Montmorency tart cherries that

are always “in season,” with year-round availability:

Dried tart cherries (USDA #100299)

Individually Quick Frozen (IQF) tart cherries (USDA #100237)

Water-packed canned tart cherries (USDA #100228)

Montmorency tart cherries are American grown – making them ideal for your Farm to School programs. And

for those states participating in USDA’s Pilot Project for Procurement of Unprocessed Fruits and Vegetables, you’ll be able to spend your entitlement funds on dried and frozen tart cherries. Both of these forms qualify as

unprocessed. The goal is to make it easier for schools to purchase locally grown tart cherries in Michigan, New York, Oregon, Washington and Wisconsin – the major tart cherry-producing states in the U.S.

We’ve put together this toolkit with the help of our consultants, Dayle Hayes, MS, RD, and Malissa Marsden, SNS,

to make it easier for you to include tart cherries in your program. Enclosed you’ll find four brand-new, kid-tested

recipes – and more than two dozen other ideas for serving USDA tart cherries in school meals.

You’ll find many ideas in our toolkit to inspire you to choose cherries – a versatile and kid-pleasing addition to

your program. We hope you’ll add dried, frozen or canned tart cherries to your USDA food purchases.

Pancake Parfait with Tart Cherries – a unique and versatile concept for K-12 school breakfast programs

Tart Cherry Pancake Bar – a grab-and-go breakfast option with the fruit and syrup built into the bar

Tart Cherry Chicken Salad – a tasty combination of chicken and cherries for a sandwich or entrée salad

Cherry-Q Dipping Sauce – a cherry-infused low sodium BBQ sauce for chicken fingers or nuggets

Your friends at the Cherry Marketing Institute


Choose Cherries For your school mealsKIDS WILL LOVE THE BURST OF BRIGHT RED COLOR AND ON-TREND TASTE

Schools have access to a fruit option that kids will love: cherries.

Add tart cherries to your USDA foods purchases or contact your state distributing agency to order tart cherries for your menus.

Several forms of U.S.–grown Montmorency tart cherries are included on the USDA Foods Available List – allowing you endless opportunities to brighten up school meals, including breakfasts, lunches, snacks, suppers and summer food service programs.

Montmorency tart cherries are American-grown, making them ideal for your Farm to School programs. About 75 percent of U.S. tart cherries are grown in Michigan, while other major tart cherry-growing

states include New York, Oregon, Pennsylvania, Utah, Washington and Wisconsin. Tart cherries are typically grown on small, generations-old family farms. These bright red stone fruits are shaken from trees in the orchards during harvest, which is in July and August.

Since you can order USDA dried, frozen and canned tart cherries, you can serve this tasty, nutritious fruit year-round. Luckily for your customers, they’re always in season. Think about the many ways you can include tart cherries in your school celebrations throughout the year:

National Cherry Month in February

Presidents' Day — Tying to the lore of George Washington cutting down his dad’s cherry tree

Veterans Day, Memorial Day, Fourth of July, Patriot Day — Or any time you’re looking for patriotic colors, all-American tart cherries can provide the needed red layer in red, white and blue food

National School Breakfast Week in March — Add tart cherries to yogurt parfaits, smoothies, cereals, muffins and quick breads; and serve our Pancake Parfait with Tart Cherries and Tart Cherry Pancake Bar

Cherry Blossom Festival — A perfect time to menu cherries during this annual springtime celebration

National Barbecue Month in May — Spice things up with our Cherry-Q Dipping Sauce

National Cherry Cobbler Day on May 17 — For that occasional treat, substitute tart cherries in your favorite crisp or cobbler recipe

National Chicken Month in September — Celebrate with our Tart Cherry Chicken Salad

National School Lunch Week in October — Showcase ways you’re menuing this all-American fruit

FROZEN TART CHERRIES (IQF), ½ CUP CREDITS AS ½ CUP OF FRUIT

CANNED TART CHERRIES, ½ CUP CREDITS AS ½ CUP OF FRUIT

DRIED TART CHERRIES, ¼ CUP CREDITS AS ½ CUP OF FRUIT


Tart Cherries Go TO schoolEASY WAYS TO USE THESE USDA FOODS ON SCHOOL MENUS

We know fruits and vegetables are a top priority for school nutrition professionals. Having tart cherries on the USDA Foods Available List makes it easy for you to offer a kid-pleasing fruit option that’s deliciously versatile.

Shelf-stable dried cherries are ideal for adding to cereal, granola bars or muffins for grab-and-go breakfasts. Or offer dried cherries as an easy finger fruit for Breakfast in the Classroom. Since dried fruit is creditable at twice its volume, a small soufflé cup filled with ¼ cup of dried cherries credits as ½ cup of fruit. At lunch, add dried cherries to salad bars and mix into whole-grain side dishes.

Frozen and canned tart cherries are an amazingly flexible fruit – tasty in entrées, sides, baked products, smoothies, yogurt parfaits and desserts. Both versions – IQF and water-packed canned – come to you unsweetened.

Throughout the school day, here are ways you can add a punch of color, flavor and nutrition with USDA tart cherries:

BREAKFAST

Yogurt parfaits. Layer dried or IQF frozen tart cherries

in yogurt parfaits made with either regular or Greek

yogurt and cereal or granola. Add the IQF tart

cherries while frozen; the dried cherries will plump up

overnight in the yogurt.

Smoothies. Blend IQF frozen or canned cherries into

yogurt smoothies. No need to thaw the IQF cherries.

Use alone or combine with other fruits and vegetables.

Fruit toppings. Add tart cherries as a topping for

your build-your-own yogurt parfait or oatmeal bars.

Make a glaze, syrup or warm compote for whole-grain

pancakes and waffles. Offer as a topping for cereal

and bagels with cream cheese.

Baked products. Use dried or IQF frozen tart cherries

in your house-made muffins, scones, quick breads,

granola bars, yeast breads and cinnamon rolls.

SUBSTITUTE DRIED TART CHERRIES IN PLACE OF OTHER DRIED FRUITS IN RECIPES

LUNCH

Salads. Add dried tart cherries to a shaker or entrée

salad for eye-appeal, flavor and a nutrient boost.

Offer dried tart cherries as a salad bar topping, and

serve with spring mix, spinach or kale as a side salad.

Grains. Mix dried tart cherries into your trendy whole-

grain sides made with quinoa, farro, bulgur or wheat

berries. Add to brown rice, pasta salads and Asian

noodle salads. Just 1/8 cup of dried cherries credits

as 1/4 cup of fruit.

Sandwiches. Add dried tart cherries to chicken salads

on breads, wraps or flatbreads rich in whole grains.

Sprinkle on a turkey roll-up or pita sandwich.


Salsa and sauces. Chop tart cherries for fresh salsas

to top tacos, fish and other meats. Use IQF frozen

or canned tart cherries to make a BBQ sauce for

pulled pork or chicken sandwiches, or a dipping

sauce for baked chicken tenders.

Desserts. For an occasional treat, use frozen or

canned tart cherries in a cobbler or crisp. Or try

adding some dried tart cherries to your apple or

peach cobbler recipe.

SNACKS

Granola. Add ¼ cup of dried tart cherries to granola

or trail mix. Make your own scratch recipe or add

the tart cherries to a commercial mix.

Power packs. Are you preparing some of the

popular power packs for athletes – with hard-

cooked egg or cheese, crackers or bread, fruit

and milk? Dried tart cherries make an ideal fruit

component for these packs.

Grain-based snacks. Add tart cherries to your

house-made granola bars and whole-grain muffins.

Finger fruit. Simply serve dried tart cherries in a

soufflé cup for a portable, tasty snack.

Add tart cherries to your USDA foods purchases or contact your state distributing agency to order tart cherries for your menus.


Dried Tart Cherries

IQF Frozen Tart Cherries, Unsweetened

Canned Tart Cherries, Unsweetened

#100299

#100228

#100237

¼ cup dried cherries credits as ½ cup fruit

½ cup cherries credits as ½ cup fruit

¼ cup dried cherries credits as ½ cup fruit

Four 4-lb. bags

40 lb. container

Six #10 cans

188 ¼-cup servings

108 ½-cup servings drained fruit

140 ½-cup servings, drained fruit; 225 ½-cup servings, fruit and juice

ITEM USDA MATERIAL # CREDITING PACK SIZE YIELD

ADD TART CHERRIES TO YOUR USDA FOODS PURCHASES OR CONTACT YOUR STATE DISTRIBUTING AGENCY TO ORDER TART CHERRIES FOR YOUR SCHOOL MENUS

Bringing tart cherries to your school

USDA FOODS AVAILABLE LIST

USDA Tart Cherries are prepared from freshly picked Montmorency tart cherries that are grown in the U.S. The fruit is carefully harvested, washed and cooled. The tart cherries are then sized, de-stemmed, sorted, pitted, and either canned, frozen or juiced. The frozen cherries either remain frozen as IQF cherries or they are processed into dried cherries.

DRIED TART CHERRIES

This item is U.S. Grade B or better dried tart cherries that may contain added sweeteners. No additives or preservatives other than sweeteners are used in processing.

Packaging: Packed in cases of four 4-pound bags.

Handling and Storage: In general, dried tart cherries can be frozen, refrigerated or stored in a cool dry storage below 50°F.The minimum shelf life is 12 months from date of delivery when stored as directed by the processor.

Yield: One case of dried tart cherries yields about 188 ¼-cup servings.

Child Nutrition Crediting: ¼ cup dried tart cherries credits as ½ cup fruit.

Nutrition Facts per Serving (1/4 cup): 133 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 5 mg sodium, 32 g total carbohydrate, 1 g dietary fiber, 27 g sugars, 1 g protein, 1132 IU vitamin A, 8 mg vitamin C, 0 IU vitamin D, 0 mg iron.


ITEM USDA MATERIAL #

DESCRIPTION # OF SERVINGS

EXACT QUANTITY

PURCHASEQUANTITY

PURCHASE UNIT

PORTION IN OUNCES

Dried Tart Cherries

IQF Tart Cherries

IQF Tart Cherries

IQF Tart Cherries

Canned Tart Cherries

Canned Tart Cherries

#100299

#100237

#100237

#100237

#100228

#100228

100

100

100

100

100

100

8.47

17.54

28.57

33.9

27.43

34.48

8.5

17.75

28.75

34

27.50

34.50

LB

LB

LB

LB

LB

LB

1.36

2.81

4.57

5.42

4.40

5.52

dried cherries

cherries and juice

drained cherries

cooked cherries and juice

cherries and juice

drained cherries

TART CHERRIES, INDIVIDUALLY QUICK FROZEN (IQF)

This item is U.S. Grade B or better tart cherries without added sugar. No additives, preservatives, coloring agents or sweeteners are added – only 100 percent red pitted tart cherries that have been individually quick frozen.

Packaging: Packed IQF in a 40-pound poly-lined box.

Handling and Storage: Products must be shipped and stored at 0°F (-18°C) or below. The shelf life is 24 months when stored as required.

Yield: One 40-pound case IQF tart cherries yields about 140 ½-cup servings of drained fruit, or 225 ½-cup servings of fruit and juice.

Child Nutrition Crediting: ½ cup IQF tart cherries credits as ½ cup fruit.


CANNED TART CHERRIES, UNSWEETENED

This item is U.S. Grade B tart cherries that have been pitted and packed in water. No added sugars.

Packaging: Packed into cases of six #10 cans.

Handling and Storage: Store at room temperature, above freezing. The shelf life is 24 months when stored properly.

Yield: One case of canned tart cherries (drained) yields about 108 ½-cup servings.

Child Nutrition Crediting: ½ cup canned tart cherries credits as ½ cup fruit.


FOOD BUYING GUIDE TART CHERRY YIELDS PER 1/2 CUP SERVING


HOW TO ENJOY TART CHERRIES:

Montmorency tart cherries are famous for pies, but

now they’re available in dried and frozen forms and

are showing up in all sorts of places: granola bars,

trail mixes, cereals, salads and other foods. One

hundred percent tart cherry juice is also popular,

especially among athletes who are using the juice

as an exercise recovery drink.

Make a smoothie with frozen tart cherries.

Add tart cherries to muffins, pancakes, quick

breads and cookies.

Top hot or cold cereal with dried tart cherries.

Make your own trail mix with dried tart cherries.

Add dried tart cherries to salads, rice dishes and

whole grains.

Enjoy an all-American cherry pie or turn your

cherries into a cobbler or crisp.

CHEERS To cherriesWHAT YOU AND YOUR STUDENTS NEED TO KNOW ABOUT THIS ALL-AMERICAN FRUIT

Life is just a bowl of cherries. Put a cherry on top. As American as cherry pie. It seems the cherry is always linked to something good. After all, everyone loves cherries.

How much do you know about this popular ruby-red fruit?

The cherry is one of the world’s oldest cultivated fruits, along with its cousin, the apricot. Both of these fruits are classified as stone fruits (because of the hard pit inside), along with peaches, plums and nectarines.

Ancient Romans loved their cherries. They were also cherished by Chinese noblemen and ancient Greeks. New settlers to America brought over their favorite European varieties, including the Montmorency cherry, which is now the most popular type of tart cherry grown in the U.S.

About 75 percent of U.S. tart cherries are grown in Michigan. In fact, that’s where you can find the ultimate celebration of cherries at the National Cherry Festival, which is held every year in July in Traverse City, the “Cherry Capital of the World.” Tart cherries are also grown in New York, Oregon, Pennsylvania, Washington, Wisconsin and Utah.

Cherries are a member of the rose family.

There are over 1,000 different varieties of

cherries, and the two main types are sweet

(Prunus avium) and tart (Prunus cerasus).

A tart cherry tree produces about 30 pies’ worth

of fruit each year.

One hundred tart cherries are inside an 8-ounce

glass of tart cherry juice.

Dried, frozen and canned tart cherries are an

excellent source of vitamin A.

Tart cherries contain a natural compound called

anthocyanins that provide their bright red color

and distinctive taste.

Studies have explored the potential benefits

of Montmorency tart cherries, ranging from

inflammation and exercise recovery to sleep.

FUN FACTS


Get students excited about tart cherriesCOPY THESE VISUALS FOR SCHOOL NEWSLETTERS, POSTERS AND MENUS.

Tart CherryChicken

Salad

Cherry-QDippingSauce

Tart CherryPancake

Bar

Pancake Parfait WITH

Tart Cherries

Please visit choosecherries.com for downloadable versions of these visuals.

SEE REVERSE SIDE FOR DIRECTIONS

INGREDIENTS

17 lbs. + 10 oz. Individually Quick Frozen (IQF) tart cherries (USDA #100237)

100 whole grain-rich pancakes (USDA #100937)

25 lbs. vanilla yogurt, skim

Pancake Parfait WITH

YIELD:100 servings HACCP: No Cook MEAL COMPONENTS: 1/2 cup fruit, 1 oz. eq. whole grain-rich grain, 1 oz. eq. meat/meat alternative

Pancakes just got portable with this terrific new concept combining whole grain-rich pancakes, frozen tart cherries and vanilla yogurt. The parfaits are ideal for expanding school breakfast programs. They can be prepared and held for 24 to 48 hours while maintaining texture and flavor. The colorful breakfast parfaits will appeal to K-12 customers’ eyes and their taste buds. In testing, some teens said they would be happy to eat one every day!

Tart Cherries

Calories

Protein

Carbohydrates

Total Fat

Saturated Fat

Trans Fat

Cholesterol

Vitamin A

Vitamin C

Iron

Calcium

Sodium

Fiber

Sugars

212

7 g

38 g

3 g

1 g

0 g

9 mg

744 IU

2 mg

0 mg

224 mg

205 mg

2 g

27 g

PRIOR TO DAY OF SERVICE PRE-PREP

Clean and sanitize workstation.

Pull 100 12-oz. clear cups and flat lids, or 8-oz. flat lid clear hinged containers for elementary service, and place at workstation.

Pull tart cherries and pancakes from freezer and place at workstation.

Pull yogurt from cooler and place at workstation.

Set up assembly line.

CCP: Prepare foods at room temperature in two hours or less.

PREP

Wash hands thoroughly and put on gloves.

Pull 100 pancakes and place 1 pancake on top of each parfait cup.

Then go back to the first parfait cup and press pancake down to bottom of each cup.

Using a 4 oz. spoodle add 4 oz. of yogurt on top of pancake in each cup.

Using a 4 oz. spoodle add ½ cup or 2.82 oz. frozen tart cherries in each cup.

Cover with flat lid and date stamp.

CCP: Never handle ready to eat foods with bare hands.

HOLD

Place in cooler overnight.

CCP: Hold below 41°F.

DAY OF SERVICE SERVE

Serve 1 Pancake Parfait with Tart Cherries, weighing 225 g or 7.97 oz.


ALLERGENS: Milk, Wheat

FOR MORE INFORMATION, VISIT CHOOSECHERRIES.COM

NUTRIENTS PER SERVING (1 PARFAIT WEIGHING 225 G OR 7.97 OZ.)

Tart CherryPancake

Bar

This super-simple, speed-scratch recipe is deliciously moist and Breakfast in the Classroom-friendly. No sticky syrup on top. These pancake bars have the syrup (100 percent maple for best flavor) and fruit built right into the bar. All it takes is 1 bowl, 1 whisk, 1 pan, 4 ingredients and about 5 minutes to prep. Easily made with pancake mix, the bars are best made the day before and refrigerated overnight. When necessary, they can be held up to 48 hours.

INGREDIENTS8 lbs. + 8 oz. dried tart cherries (USDA #100299)

2 5-lbs. boxes whole grain complete pancake mix

1 quart + 2 cups maple syrup

1 gallon water

2 oz. pan spray

PRIOR TO DAY OF SERVICEPRE-PREP


Pull 4 full sheet pans and place at workstation.

Coat thoroughly with pan spray.

Pull pancake mix and maple syrup from dry storage and place at workstation.

Pull dried tart cherries from cooler and place at workstation.

Get 1 gallon of water and place at workstation.

Preheat convection oven to 325°F.

YIELD: 100 servings HACCP: Complex Food PreperationMEAL COMPONENTS: 1/2 cup fruit, 2 oz. eq. whole grain

SEE REVERSE SIDE FOR CONTINUED DIRECTIONS

Calories

Protein

Carbohydrates

Total Fat

Saturated Fat

Trans Fat

Cholesterol

Vitamin A

Vitamin C

Iron

Calcium

Sodium

Fiber

Sugars

NUTRIENTS PER SERVING

ALLERGENS: Milk, Eggs, Wheat, Soybeans

PRIOR TO DAY OF SERVICE (CONTINUED)PREP

For ease of preparation, and distribution of cherries, prepare the batter for one full sheet pan at a time.

Wash hands thoroughly.

In large mixing bowl, add 1 quart of cool water (approximately 72°F) and 1½ cup pure maple syrup.

Add in ½ of 1 box of whole grain pancake mix and whisk until batter is blended and smooth.

Do not over-mix.

Fold in 2 lbs. 2 oz. (34 oz.) dried tart cherries.

Pour cherry pancake batter into sheet pan.

Use spatula to evenly distribute cherries and batter.

Repeat for 3 more batches.


COOK

Place 4 pans of pancake bars into oven and bake at 325°F convection oven for 18-20 minutes or until a knife comes out clean and they are a very light golden brown.

COOL

Cool at room temperature for 30 minutes.

PREP


Cut each pan into a 5 x 5 cut, yielding 25 pieces approximately 3-¼” x 5” each.

Place in shallow 4" x 6" container or serving bag.

Place flat on sheet pans and place in cooler overnight to chill.



DAY OF SERVICESERVE

Serve 1 Cherry Pancake Bar, weighing 138.4 g or 4.88 oz.



342

5 g

72 g

3 g

1 g

0 g

4 mg

1091 IU

7 mg

1 mg

68 mg

515 mg

3 g

41 g

NUTRIENTS PER SERVING (1 BAR WEIGHING 138.4 G OR 4.88 OZ.)

INGREDIENTS

4 lbs. + 4 oz. dried tart cherries (USDA #100299)

15 lbs. + 10 oz. chicken strips, unseasoned, (USDA #110462)

4 lbs. celery, fresh

2 quarts mayonnaise

½ cup lemon juice, reconstituted

1½ tsp salt

1 Tbsp ground black pepper

1 Tbsp garlic powder

Tart CherryChicken

Salad

Entrée salads with protein and fruit are a trendy combination, and this tasty and colorful version with chicken and tart cherries is sure to please students of all ages. Serve the chicken salad as a wrap or make a sandwich using whole grain-rich bread, sub roll or croissant. Since dried tart cherries naturally absorb liquid, wraps and sandwiches can be premade 24 hours before serving without getting soggy. Looking for a star to menu at the center of a salad plate? Top baby spinach or mixed greens with Tart Cherry Chicken Salad.

YIELD: 100 servings HACCP: No CookMEAL COMPONENTS: 1/4 cup fruit, 2 oz. eq. meat/meat alternative, 1/8 cup other vegetable


PRIOR TO DAY OF SERVICE PRE-PREP Pull chicken from freezer.

Place pouches in a single layer on sheet pans.

Date stamp and place in cooler on lowest shelf.


DAY OF SERVICE PRE-PREPClean and sanitize prep area.

Wash hands thoroughly.

Pull celery from cooler and place at produce sink.

Wash celery thoroughly and drain well.


Using a vegetable chopper or knives, chop celery into small diced pieces, to yield 3 quarts plus ½ cup.

Place in food storage container, cover and set aside.


PREPPull tart cherries, chicken, mayo and lemon juice from cooler and place at workstation.

Pull salt, pepper and garlic powder and place at workstation.


In 1 gallon container, mix mayo, lemon juice, salt, pepper and garlic powder with a whisk.

In large food storage container add chicken, dried cherries and celery.

Mix well, breaking up any clumps of cherries or chicken.

Add dressing and fold to coat well.

Cover and date stamp.

Place in cooler and hold for service.



SERVE Serve 4.15 oz. or 117.69 g with a #8 disher.


ALLERGENS: Eggs, Soybeans

Calories

Protein

Carbohydrates

Total Fat

Saturated Fat

Trans Fat

Cholesterol

Vitamin A

Vitamin C

Iron

Calcium

Sodium

Fiber

Sugars

NUTRIENTS PER SERVING

243

12 g

16 g

14 g

3 g

0 g

52 mg

611 IU

4 mg

0 mg

13 mg

311 mg

0 g

13 g


NUTRIENTS PER SERVING (1 SERVING WEIGHING 117.69 G OR 4.15 OZ.)

INGREDIENTS5 lbs. Individually Quick Frozen (IQF) tart cherries (USDA #100237)

1 cup canola oil

1 Tbsp + 1½ tsp salt

2 Tbsp ground black pepper

2 Tbsp garlic powder

2 Tbsp crushed red pepper flakes

2 Tbsp chili powder

2 Tbsp paprika

1 cup dehydrated onion flakes

1 quart apple cider vinegar

2 cups packed brown sugar

½ cup pure molasses

2 cups tomato paste, low sodium (USDA #100327)

2 cups water

Cherry-QDippingSauce

Children love to dip food into ketchup and other sauces – and BBQ flavors are increasingly popular in schools. Unfortunately, most commercial condiments are high in sodium and need to be limited to meet sodium targets in school meals. Frozen tart cherries to the rescue! Simply blend IQF cherries with a commercial BBQ sauce – or prepare this simple scratch sauce – to slash the sodium and bolster the taste. Cherry-Q Dipping Sauce can be used with chicken fingers or nuggets – and as a BBQ sauce for pork, turkey or chicken dishes.

YIELD: 1 gallon HACCP: Complex Food PreperationMEAL COMPONENTS: Condiment


PRIOR TO DAY OF SERVICE PRE-PREP


Pull oil and seasonings: salt, pepper, garlic powder, crushed red pepper, chili powder, paprika and dehydrated onions and place at workstation.

Pull cider vinegar, brown sugar, tomato paste, molasses and water, place at workstation.

Pull tart cherries from freezer and place at workstation.

COOK

Place a 5‑gallon stockpot on stove and turn on to medium‑low heat.

Add oil and add: salt, pepper, garlic powder, crushed red pepper, chili powder, paprika and onions to the oil.

Stir frequently to toast seasoning and allow the flavors to bloom in the oil, about 5 minutes.

Add cider vinegar, brown sugar, tomato paste, molasses and water.

Whisk to blend well.

Simmer 20 minutes while frequently whisking.

Add the frozen tart cherries to the pot.

Stir to blend.

Bring to a low boil, then turn down heat and simmer over medium‑low heat for 1 hour, stirring frequently.

PREP

Pull cherry dipping sauce off the stove and let cool at room temperature for 30 minutes.

Using an immersion blender, carefully blend cherry sauce for 5 minutes or until sauce is smooth.

Empty sauce into food storage container.

Cover, date stamp and place in cooler until service.


DAY OF SERVICE SERVE

Add 1 oz. of sauce to a cup for dipping.


ALLERGENS: No Listed Allergens

Calories

Protein

Carbohydrates

Total Fat

Saturated Fat

Trans Fat

Cholesterol

Vitamin A

Vitamin C

Iron

Calcium

Sodium

Fiber

Sugars

NUTRIENTS PER SERVINGNUTRIENTS PER SERVING (1 SERVING WEIGHING 1 OZ.)

49

0 mg

7 g

1 g

0 g

0 g

0 mg

335 IU

1 mg

0 mg

12 mg

91 mg

0 g

5 g


Documents

Dear School Nutrition Director - Choose Cherries...Make a glaze, syrup or warm compote for whole-grain pancakes and waffles. Offer as a topping for cereal and bagels with cream cheese