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Turner County, SD | From "Mennonite Foods & Folkways From South Russia" By Norma Jost Voth
4 cups fresh, frozen or canned sour cherries
1 stick cinnamon (optional)
8 cups water
1 cup sugar
1/2 cup flour
1/2 tsp. salt
1/2 cup cream
1/2 cup milk
a few drops almond extract (optional)
In a large saucepan combine cherries, stick cinnamon (optional) and water and bring to a boil. (If using canned cherries, use the cherry juice as part of the liquid.)
Cook until skins pop. Stir in 1 cup sugar. Combine flour, salt, cream and milk and stir until smooth.
Slowly add thickening to cherries, stirring constantly, until the mixture comes to a boil. Continue cooking briefly. Remove from heat. Remove cinnamon.
If using pitted cherries, add the almond extract. Serve hot or cold.
In golfnut's hometown, Grandma Epp made Cherry Moos all the time. It is delicious. I've never had it served hot, only cold. I am not a big fan of Pluma Moos but the rest of my family loves it. Pluma Moos will be served this weekend at our local Schmeckfest festival. | |
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Pluma Moos
