Fresh Ground Cherry Salsa Adapted from Cook’s Illustrated (America’s Test Kitchen Magazine) 1 lbs of ripe ground cherries, halved (about 2 cups) ½ lb of ripe Roma or cherry tomatoes, diced (about 1 cup) 1 large jalapeno chili, seeded, with the flesh finely minced ½ cup minced red onion 1 small clove garlic, minced ¼ cup chopped fresh cilantro leaves ½ tsp salt pinch ground pepper 2-6 tsp lime juice (1-2 limes) Sugar to taste (up to 1 tsp) Place tomatoes in colander and let drain 30 minutes. As they drain, layer ground cherries, jalapeno, onion, garlic and cilantro on top. Shake colander to drain off excess juice. Discard. Transfer to large bowl and add salt, pepper and 2 tsp lime juice. Toss to combine. Taste and add minced jalapeno seeds, sugar and lime juice to taste. Note: This salsa can be made 2-3 hours in advance, but hold off adding the salt, lime juice and sugar until just before serving. (makes 4 cups)

GROUND CHERRY JAM 3 c. ripe ground cherries 1/4 c. lemon juice (or Real Lemon) 1/2 c. water 1 pkg. Sure-Jel 3 c. sugar

I found this, maybe it's more like your Grandma's? Spiced Gooseberries 8 cups gooseberries 4 1/2 cups brown sugar 1 cup cider vinegar 1 stick cinnamon 8 cloves 1/4 teaspoon ground nutmeg 2 whole allspice Wash berries, remove stems and blossom ends. Place sugar, vinegar, and spices together in a large saucepan, add 1/2 cup of water and boil for 5 minutes. Add gooseberries and simmer for 30-40 minutes. When the berries are tender and the syrup is thick, turn into hot sterile jars and seal. from this page: http://forums.gardenweb.com/forums/load/harvest/msg0823461817916.html

GROUND CHERRY PRESERVES For each cup of ground cherries, add ¾ to 1 cup sugar. Bring to boil. Boil for five minutes. Let stand overnight. Drain and save juice. Boil juice with very thin sliced lemons. (One lemon to five or six cups juice.) Boil till thickens for 10 to 15 minutes. Add ground cherries and boil hard another ten to fifteen minutes until as thick as desired. GROUND CHERRY PRESERVES 2 cups cooked ground cherries 2 cups cooked apple sauce juice of one lemon 1 can crushed pineapple with juice 1 box Sure-Jell 6 cups sugar Cook first four ingredients together for a few minutes. Add Sure-Jell and cook to rolling boil. Add sugar and boil for another minute. Seal while hot.

Ground Cherry Marmalade Taken from "The Farm Journal's Country Cookbook" 1972 3 cups Ground Cherries husked and washed 2 cups Pears cooked, drained, and diced finely ¾ cup Water ½ cup Crushed Pineapple (drained) ¼ cup Lemon Juice 7 cups Sugar ½ bottle Liquid Fruit Pectin Combine ground cherries, pears, and water: cook slowly for approx. 25 minutes. Add the pineapple, lemon juice, and sugar-bring quickly to a full rolling boil. Add pectin: boil rapidly for 3 min. Remove from heat and alternately skim and stir marmalade for 3 minutes. Pour into hot sterilized jars: seal. Makes 7 one half pint jars. Well, this can get you going. Enjoy the new/old taste, and push some buttons in your memory.