Cherries need to be combined with another fruit to give you a decent puree. I recommend apples, pears, or any of the stone fruits, such as peaches or nectarines.
MAKES ABOUT 4 CUPS
INGREDIENTS
- 2 cups pitted cherries
- 3 medium apples or pears, peeled, cored, and quartered; or 3 peaches or nectarines, halved and pitted (about 2 cups of fruit)
- 1 cup filtered water or juice
INSTRUCTIONS
- Combine the cherries, apples, and water in the pressure cooker.
- Lock the lid in place and cook at high pressure for 6 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Using a slotted spoon, transfer the fruit to a food mill or sieve set over a bowl and press the mixture through, discarding any solids.
- Cool completely and store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 2 months.
