OregonFruit Pitted Dark Sweet Cherries in Heavy Syrup, 15-Ounce Cans (Pack of 8)

I used to be able to buy these at our local grocery store, but they no longer stock them. I find them to be perfect for making Cherries Jubilee. Heat them up with their juice, add a little cornstarch to thicken the juice. put the mixture into a small chafing dish over heated water, flame by adding the spirit of your choice (I usually use modestly-priced brandy - it is sad to watch expensive brandy go up in flames). To make sure it flames, first heat the spirit in a saucepan on the stove (don't do what I did last time I made this dish and forget about the saucepan - by the time I remembered it the pan was already flaming on the stove). Then pour it over the cherries and light it. Have the ice cream already in the dishes so you can spoon it over the ice cream while it is still flaming. It makes an impressive display, and most of the preparation you can do ahead of time (for example, thickening the juice and serving the ice cream into dishes to be left in the freezer).

I absolutely love these! Once upon a time, I canned cherries myself but these are an excellent substitute! They’re flavorful and delicious. All of my cans arrived in perfect condition and with extended shelf life. I ordered plums too but haven’t had the chance to try them. I’ve added the cherries to my subscription order. Can’t recommend these more!

The new label says DARK SWEET CHERRIES, and they dropped the BING, and OREGON said they are the same, but they seemed to be less sweet.Could just be the batch, but they were still very good. I mix them with COMSTOCK COUNTRY CHERRIES. Two cans COMSTOCK, one can OREGON, and I take the juice from the OREGON and add sugar and simmer it in a saucepan till it gets thick. Then I cool it, add arrowroot to some cold water, pour it into the thickened juice, and mix through with the rest of the cherries. Then bake as usually remembering to cover the outer crust, and DELICIOUS PIE!!

My daughter and I love these cherries. We eat them right out of the can or on ice cream and frozen yogurt. A bit pricey,, though.

Here I am again, reviewing canned fruit.This variety is especially tasty, even when eaten, not from the can, but not cooked into anything else either.(I chill it in the refrigerator, decant it into a refrigerator storage container, put half of it into a fruit/dessert bowl twice a day, and eat it with a spoon -- but if you want to bake it into a pie, I am sure you won't be disappointed, although your waist-line may expand in that case).What else can I say? Really tasty fruit without the food waste of fresh! And available all year 'round!