| 3/4 cup sugar, plus more to taste |
| 1/4 teaspoon ground cinnamon |
| 1/2 cup cranberry juice cocktail or orange juice |
| 1/2 teaspoon freshly grated lemon zest |
| 4 cups fresh, frozen (thawed; see Tip) or canned (drained) pitted sour cherries (see Sources) |
| 1 3/4 cups blueberries, blackberries and/or chopped (unpeeled) purple plums |
| 1/3 cup whole-wheat pastry flour (see Sources) |
| 1 1/4 teaspoons baking powder |
| 2 1/2 tablespoons unsalted butter, very cold, cut into bits |
| 3/4 cup nonfat buttermilk, plus more as needed |
| 1 1/2 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon, for garnish |
Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.cherrystop.net.
To pit a cherry: Halve it with a paring knife then pry out the pit with the tip of a knife or use a cherry pitter, available at most stores that sell kitchen equipment.
Note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods. |
