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 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.

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