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This is a fabulous stew that came from one of the Seattle Junior League cookbooks. I've tweaked it a bit over the years. It fills the house with an amazing aroma and tastes as good as it smells. This takes a while to make, so I often do it on a weekend afternoon and then reheat it later in the week. Although the recipe calls for dried sour cherries, I have also made it with dried bings.
Units: US | Metric
Serving Size: 1 (358 g)
Servings Per Recipe: 8
The following items or measurements are not included:
dried sour cherries