Last week, I received a nice surprise from OXO and Northwest Cherries! At my doorstep, 10 pounds of sweet, delicious cherries! But that’s not all. OXO came to the rescue and included a beautiful set of nesting bowl and colander set, digital food scale and cherry pitters. I can’t imagine trying to pit 10 pounds of cherries all by myself. Thank goodness for cherry pitters.
With all our equipment ready and cherries rinsed, I decided to gather the family and have a cherry pitting party! The kids were ecstatic when I demonstrated how the cherry pitters worked and couldn’t wait to get their little hands on them.
Because OXO’s kitchen tools have that fabulous “Good Grip” the children were able to pit 4 lbs. of cherries in no time. Even my 4-year-old had no problem pitting those cherries. He’s now the “designated cherry pitter” in our home and proud of his new title.
After a fun afternoon of pitting, their hard work had to be rewarded with something refreshing. A Cherry-Canela Cooler was in store! The perfect sweet drink for a warm summer day.
- 2.5 quarts water
- 4-6 cinnamon sticks
- 2 lbs. cherries, rinsed and pitted
- 1 cup sugar (or to taste. I like mine a bit tart)
- In a large stock pot combine water and cinnamon sticks. Boil over medium heat for approximately 0 minutes. Remove from heat and let seep for 10 minutes.
- In a blender, blend cherries until smooth.
- Remove cinnamon sticks from water and transfer cinnamon water to a large pitcher. Add blended cherries and add sugar to sweeten. Stir and taste test to desired sweetness.
- Serve over ice and garnish with mint sprigs and cinnamon sticks.
Cherries, cherries everywhere! Check out who else was challenged to cook their hearts out with 10lbs. of cherries:
- food in jars
There is so much more on the 10lb. Cherry Challenge! Check out OXO (Facebook | Twitter | Pinterest |Instagram) and the Northwest Cherry Growers (Facebook | Twitter | Pinterest | Instagram). And and everything cherry board on Pinterest.
Disclosure: I received 10lbs. of NW Cherries and OXO products to facilitate this post. Recipe and opinions are my own.