From Gout to Gourmet: Embracing Nanking Cherries for Health & Homemade Delights

Well, it’s official: I’ve officially stepped into the hallowed halls of adulthood. Not just because I’m 41, but because I’m now married to a man who contends with gout. While the idea of my husband grappling with such a distinctly “old-guy” affliction might conjure images of canes and reading glasses, it’s simply a testament to the fact that midlife brings its own unique set of adventures – sometimes less glamorous than we might imagine. Gout, for the uninitiated, is a painful form of arthritis, and it certainly wasn’t on my bingo card for our early forties.

This isn’t his first dance with the less-than-glamorous ailments that seem to arrive uninvited with age. Back in 2005, during a particularly sweltering late June when we were relocating from Vancouver – me eight months pregnant, all our worldly possessions crammed into a U-Haul, and our immediate future residing in my parents’ basement – he was struck down by a virulent case of shingles. Shingles! Talk about a mood killer. They’re certainly not the picture of sex appeal. I desperately wish I could unearth that photograph I coerced him into taking: there he was, in nothing but his tighty-whities and black socks, dramatically reclining chaise-lounge-style on the bed, nursing a can of Pil and sporting a fiery ring of blistery scabs around his midsection. I affectionately dubbed him Fred Garvin, Male Prostitute, a reference to the classic SNL sketch. It provided much-needed levity during a challenging time.

Speaking of Fred Garvin, why is it still impossible to access video clips of FGMP from major platforms like NBC, MySpace, or Hulu unless you’re physically in the States? What century are we living in? Have they not yet fully embraced the concept of the WORLD WIDE WEB? It’s a minor frustration, but one that highlights the ongoing geographical limitations of digital content.

The Unexpected Gout Remedy: Nanking Cherries to the Rescue

Thankfully, with gout, there’s a much more pleasant discovery: it’s cherry season! Specifically, I’ve learned that cherry juice is touted as a beneficial remedy for gout. I stumbled upon this gem of information on a rather delightfully named site, GoutPal.com. GoutPal, for real! Who knew such a resource existed? The wisdom, it seems, lies in cherries’ natural ability to help the body eliminate uric acid, which is the primary culprit behind gout flare-ups. This is a bit of medical knowledge I certainly didn’t anticipate needing for another couple of decades, but here we are, embracing the unexpected turns of life.

While BC cherries are abundant everywhere, a particular stroke of luck presented itself right on our block: a handful of Nanking cherry bushes, absolutely laden with fruit just on the cusp of turning a deep, wine-red hue. Nanking cherries, also known as Prunus tomentosa, are a smaller, tart variety, often grown for ornamental purposes or as edible hedges. They’re a true urban foraging delight. The birds have already claimed their share, and two of the bushes (or are they trees? shrubs? it’s always a delightful botanical mystery) are curiously barren this year. But the rest? They’re almost too easy to harvest. There’s no real “sport” to it, no strenuous climbing or delicate picking required. I simply run my hand down the underside of a branch, gently loosening each cluster with my fingers, holding a colander underneath to catch the cascade of plump, ripe berries. It’s an incredibly satisfying and effortless process.

Adding to this seasonal bounty, my truly excellent neighbors, aware of my mild obsession with any kind of free-growing fruit, generously brought over a Tupperware container brimming with their own Nanking cherry harvest. It’s moments like these – the simple act of sharing nature’s gifts – that truly make a community feel special. This sudden influx of tart, juicy cherries meant it was time to get busy in the kitchen, not just for culinary pleasure, but for my husband’s health as well.

From Bush to Bottle: Crafting Nanking Cherry Juice & Syrup

The primary challenge with Nanking cherries lies in their diminutive size. They are notoriously small, making pitting them for a pie an exercise in extreme patience that I, frankly, do not possess. While it might be technically possible, I’d rather spend my time enjoying the fruits of my labor than wrestling with tiny pits. However, their intense tartness is their superpower, making them absolutely ideal for vibrant cherry lemonade, refreshing drinks, and delectable cherry jelly.

Making Pure Cherry Juice (The Gout-Friendly Elixir):

My process for extracting their ruby-red goodness is simple and effective. I place as many picked cherries as I have into a large pot. Then, I add just a touch of water – perhaps half a cup to a cup for about half a pot of fruit, depending on how much liquid the cherries themselves release and how concentrated I want the final juice to be. The goal is just enough water to prevent scorching and help the cherries release their juices.

Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 20 minutes. During this time, the berries will soften beautifully, bursting open to release their rich, tart juices. Once cooked, remove the pot from the heat and allow it to cool slightly, mashing occasionally with a potato masher or whisk to encourage further juice extraction. This mashing helps break down the fruit and ensures you get every last drop of flavorful liquid.

Now, for straining: if you’re aiming for something a bit thicker, perhaps for a “jammier” syrup, or if you don’t mind a slightly cloudy jelly, simply strain the cooked cherries through a regular colander to separate the seeds and pulp. However, for a truly clear, jewel-toned, ruby-red juice – perfect for elegant jellies or drinks – line your colander with several layers of cheesecloth. This finer filter will catch all the tiny particles, leaving you with a beautifully transparent liquid. I made sure to have Mike drink a generous amount of this pure, straight-up cherry juice before I even thought about turning the rest into jelly. After all, a piece of toast and jam, however delicious, might not provide the concentrated cherry intake a gout patient needs!

Transforming Juice into Syrup for Lemonade & Cocktails:

Once you have your pure cherry juice, you have the base for various delights. To make a versatile syrup for cherry lemonade or other beverages, you’ll need to add some additional ingredients and sweeten it to perfection. Start by adding about half as much lemon juice as you have cherry juice – this brightens the flavor and adds a lovely tang. Then, incorporate an equal amount of sugar to the combined cherry and lemon juice. So, if you have 4 cups of cherry and lemon juice combined, you would add 4 cups of sugar.

Gently heat this mixture, stirring continuously, until the sugar has completely dissolved. There’s no need for a hard boil at this stage, just enough heat to ensure the sugar fully integrates into the liquid. Once dissolved, allow the syrup to cool, then transfer it to clean bottles or jars and store it in the fridge. This concentrated syrup is a fantastic base for instant cherry lemonade (simply add water, sparkling or still, and plenty of ice), or it can be a delightful mixer for boozy drinks – I’m sure you’ll find creative ways to incorporate its vibrant flavor!

The Art of Homemade Nanking Cherry Jelly: A Sweet Experiment

If your goal is a gleaming jar of homemade Nanking cherry jelly, the process continues from the pure cherry juice stage. To ensure proper setting and enhance flavor, a splash of lemon juice is always a good idea, even if you’ve already added some for the gout juice batch. Then, add sugar – typically an equal amount to the juice, or perhaps a little less if you prefer a less sweet jelly. I, however, opted for a slight cheat: I sprinkled in half a package of commercial pectin (Certo, in this case) into just over three cups of juice, three cups of sugar, and a couple of tablespoons of lemon juice. This was purely for insurance, guaranteeing a perfect set and saving me from the potential heartbreak of runny jelly. I’m not above a little help when it comes to the delicate science of jelly making!

Generally, my preferred method for ensuring a good set is to incorporate some chopped apples from our tree, as their natural pectin content is excellent. However, our apples aren’t quite ready for harvesting yet. But tomorrow, I’m embarking on a mini-experiment: I plan to add a few apple *cores* leftover from my partner W’s snacks to the next batch. The pectin is largely concentrated in the seeds and cores, and since everything is going to be strained anyway, it seems like an ingenious way to harness natural pectin without wasting whole apples. So, this Certo-boosted batch was also part of my broader, very exciting culinary research. I promise to keep you posted on the results of my apple core experiment – my life is truly on the cutting edge of domestic science!

The Final Steps: Boiling, Sealing, and a “Martha Move”

Once your juice, sugar, and pectin (if using) are combined, bring the mixture to a rapid, rolling boil. Let it boil hard for precisely two minutes – this intense heat activates the pectin and ensures a proper set. During this hard boil, foam often develops on the surface; simply skim this off with a spoon for a clearer, more aesthetically pleasing jelly. While the jelly is still piping hot, ladle it carefully into hot, clean, sterilized canning jars. Be sure to leave appropriate headspace as per canning guidelines (usually about 1/4 inch from the rim).

Then, affix the lids and screw bands, ensuring they are finger-tight. Process the jars in a boiling water bath canner according to standard canning instructions for your altitude and jar size. This crucial step creates a vacuum seal, ensuring your jelly is shelf-stable for long-term storage. You’ll know they’ve sealed properly when you hear that satisfying “pop” as they cool, and the centers of the lids depress.

And now, for my very own “Martha Move” – a little touch of elegant presentation. Once your jars have cooled completely and you’ve confirmed they are properly sealed (the lids should be concave and not flex when pressed), remove the metal screw bands. Then, place decorative paper muffin liners under the bands before re-securing them loosely, or simply place them on top of the lids. (I used to use those glittery gold and silver-flake paper squares from Asian groceries, but found them a bit too thin and flimsy.) This simple trick not only adds a charming, homemade aesthetic to your jars but also serves a practical purpose: you can easily write the contents and date directly onto the paper liner. It’s a delightful finishing touch that elevates your home-canned goods from simple preserves to thoughtful gifts or beautiful pantry staples. Enjoy the sweet rewards of your labor – both in flavor and in health!