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Author Topic: Cherry Creamed Honey  (Read 10128 times)
golddust-twins
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« on: October 20, 2013, 09:45:12 AM »

Would like to make some cherry creamed (spun, whipped) honey for Christmas presents...has anyone made this before...if so should dried cherries or freeze dried be used, how much should be used, and should some kind of cherry flavoring be added....oh yes, should tart or sweet cherries be used....thanks if anyone can help me.

Corinne
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annette
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« Reply #1 on: October 22, 2013, 10:49:16 PM »

Sounds delicious, Hope someone knows what to do
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golddust-twins
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« Reply #2 on: October 25, 2013, 04:29:20 PM »

Oh and Annette, I thought for sure you would know....you have helped out of some jams (pun intended) before.  Thanks for your response.

Corinne
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annette
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« Reply #3 on: October 25, 2013, 10:51:14 PM »

Oh and Annette, I thought for sure you would know....you have helped out of some jams (pun intended) before.  Thanks for your response.

Corinne

Ha! Ha!
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Vance G
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« Reply #4 on: October 26, 2013, 11:57:33 AM »

Home brew shops are a good source of flavor concentrates.  I would use one of those and I would use dried cherries  with a medium mincing.  I tried using cherry juice from a steam extractor and that was just not concentrated enough.  It is not spoiling but the creamed honey is right on the edge of too soft and the cherry flavor is really understated.  You are going to have to play with it.  I am fond of cinnamon creamed honey.  Start at a heaping teaspoon per pound and work up to the level you like.  It is time to get those Christmas presents done isn't it.
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golddust-twins
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« Reply #5 on: November 02, 2013, 01:54:22 PM »

Thanks, Vance.
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edward
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FEED ME HONEY or I`ll smash your screen !


« Reply #6 on: November 02, 2013, 04:31:05 PM »

Personally I am not a big fan of flavored honey and defiantly not from artificial flavors.

That beeing said I have gone a course a few years back on how to flavor honey naturally with only natural ingredients.

You preserve the Cherrys (or other fruits) using honey insted of sugar

Then you dry the jam, paste, juice, to a dry consentrat, like jerky

Them you can crush the dry concentrated jerky into a powder and mix back into the honey.

Sorry that I can't bee more precise as I haven't tried it at home only when I did the course as I have Little interest in doing it myself at this time, maybee some time in the future when I have excess time on hand.


mvh Edward  tongue
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edward
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FEED ME HONEY or I`ll smash your screen !


« Reply #7 on: November 02, 2013, 04:34:11 PM »

It is important to dry what ever you're putting into the honey so the extra water content doesn't make the honey ferment and go bad and turn into alcohol and destroy the taste  Lips Sealed


mvh Edward  tongue
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golddust-twins
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« Reply #8 on: November 12, 2013, 09:41:09 AM »

Thanks for the great tips  Edward.
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