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Cherry Grunt Recipe

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My husband and two sons really enjoy this old-time dessert. Besides cooking for them, I'm a hot lunch cook and prepare the main dish for about 1,300 students!
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 8-10 servings

Ingredients

  • 1 can (16 ounces) pitted tart red cherries, undrained
  • 1-1/2 cup water
  • 3/4 cup sugar, divided
  • 1/4 cup butter, divided
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • Pinch salt
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (1/2 cup) equals 183 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Place cherries and juice in a large saucepan or Dutch oven along with water, 1/2 cup sugar and 2 tablespoons butter. Simmer for 5 minutes.
  2. Meanwhile, sift together flour, baking powder, salt and remaining sugar; place in a bowl. Cut in remaining butter with a pastry blender. Add milk and vanilla.
  3. Drop by teaspoonfuls over cherry mixture; cover and simmer for 20 minutes. Yield: 8-10 servings.
Originally published as Cherry Grunt in Grandma's Great Desserts Cookbook 1992, p41

Nutritional Facts

1 serving (1/2 cup) equals 183 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Cherry Grunt

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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4 Star
 (2)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 21, 2015

"This was my first time in preparing this recipe. I used it for the Cherry Challenge this week and prepared it today! I think that for the first time, it worked out! I did adjust the recipe as I'd used pitted DARK SWEET CHERRIES IN HEAVY SYRUP plus the 1-1/2 cups of water, 2 Tbsp. butter, 1/3 cup sugar for sweet cherries OR 1/2 cup sugar for tart cherries. I covered cherry mixture and simmered for 5 minutes. I'd used 1/4 cup sugar, 1/4 tsp. salt, the 1 cup flour, 1-1/2 tsp. baking powder, which I sifted together and then cut in remaining butter with my pastry blender. I then added the milk and vanilla. I'd soured the milk with 1 Tbsp. white vinegar and stirred the dough until blended; dropping by small teaspoonfuls over cherry mixture. I covered and simmered 20 to 30 minutes and used a cake tester to test the dumplings. I have the reference book which this recipe came from: Grandma's Great Desserts and so I just printed the recipe from online!

Thank you for sharing this dessert recipe! I'm giving this recipe a 4 since I'd never made it before! delowenstein"

MY REVIEW
Reviewed Aug. 21, 2011

"Quick and easy... I used fresh cherries plus an extra 1/2 cup of cherry juice I had on hand, so a total of 2 c of liquid (with the water) in total, but next time I would probably only use 1 c of liquid in total, as it was more than needed. Nice served hot with a scoop or two of vanilla ice cream"

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