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Cherry Juice & Roasted Root Vegetable Recipe

January 10, 2013 | Posted by admin

The orders for our Pomegranate and Tart Cherry Juice Concentrates just keep pouring in here at FruitFast.

After another refreshing conversation with Scott Matteson from the Fetzer Institute in Kalamazoo Michigan, I had to ask how he was using these single ingredient Fruit Juice Concentrates.

His reply, “These are served as healthy fruit juice drinks, but I also use the juice concentrates in many different specialty recipes”.

A professional with Cherry Juice Concentrate recipes?  I leaned in, grabbed my pen and asked if he would allow me to post one of his favorites.

“You’re welcome to share our popular and simple, Tart Cherry Concentrate and Roasted Root Vegetable recipe”!

Cherry Juice Concentrate with Roasted Root Vegetables

Try this Cherry Juice and Roasted Root Vegetable recipe at your next dinner party!

He then went on to share the details of a keeper indeed! So here you go!

  1. Separately cut:
    Orange Carrots, White Turnips & Red Beets into 1/2 inch cubes. Add extra virgin olive oil, thyme, sea salt and pepper to taste. Then roast separately (due to different cooking times) until softened.
  2. Take 1 quart of FruitFast’s Tart Cherry Concentrate in a medium sauce pan and slowly reduce to at least half  (to where you can draw a line in it with a spoon – very thick).
  3. Finally, mix it all together with Montmorency Dried Tart Cherries in a single pan, coating everything with the reduced Cherry Concentrate glaze and warm it in the oven for a good 10-15 minutes.

Scott also went on to say this is a great fall dish but, it sounds more like a – soon to be – winter dish to me!

Send us your favorite FruitFast – Cherry Juice Concentrate recipe we’ll blogcast it on our site for everyone to enjoy.

Bon Appetit ~

 

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