Homegrown, family-owned, and a simple ingredient for any great dish
With three generations of farming success, Stoneridge Orchard’s family of employees strives to grow and process the world’s finest all-natural and organic dried and frozen fruits for consumers, for retailers, and for manufacturers of value-added baked goods, cereals, granola bars, beverages, and other fruit-based consumables. Their products are all-natural, and always produced without sulfites, artificial preservatives, colors, hydrogenated oils, high fructose corn syrup, or other undesirable ingredients.
In the fertile high-desert region of central Washington State, Royal Ridge Fruits has been growing all-natural and organic premium cherries, blueberries, raspberries, apples and pears since 1962. In 2010, the company began marketing Stoneridge Orchards as their own consumer brand. Stoneridge Orchards is on a mission to be the most innovative company in the dried fruit category, as well as the market leader in premium dried fruits. Their cherries are cultivated in an ideal growing climate that enjoys warm sunny days and cool nights year round. They produce over 10 million pounds of tart cherries a year.
Add Stoneridge Orchards to your Snack Stash and make these delicious holiday recipes at home:
Turkey Cranberry Stuffing
1 cup butter
1 cup chopped white onion
1/3 cup chopped rosemary
1 cup chopped carrots
2 tbsp fresh chopped garlic
2 cups chopped celery
1 8 oz. can chopped water chestnuts
1/2 cup chopped pecans
3 cups chicken broth
1-2 bags of Stoneridge Orchards dried cranberries
2 14 oz. bags of bread cubes
Begin creating the base by mixing the butter, onion and rosemary on low heat. When the onions get translucent add in the carrots, garlic, then celery, water chestnuts, pecans and dried cranberries. Transfer the mixture to a larger pot and then add in the chicken broth and heat for about 10 minutes. Add in the bread cubes and mix this up until everything is coated well. Heat this in the oven at 325 degrees for about 30 minutes and serve. Alternately you can stuff a turkey with the stuffing mixture and cook in the oven at 325 degrees for appropriately 20 minutes per pound of the turkey.
Seared Duck Breast with Montmorency Cherry Sauce
2 Duck Breasts, skin scored
1/2 cup Cherries- chopped
1 TBSP Fresh Thyme- chopped
4 TBSP Shallots- minced
2 cups Red Wine
4 TBSP Cold Butter- cut into 1
Score the duck with a knife. Preheat the pan with high heat. Add duck breast skin down into the pan and sear the duck breast to render the fat down. Season meat from above.
While the duck breasts are searing, c hop and mince the dried cherries, thyme and shallots. Flip the meat when ready. You can tell if the duck breast is properly seared if it comes up on its own. Let the duck breast “rest” for five minutes after it has been cooked.
Pour the duck fat out of the pan and use this same pan to mix in the cherries, thyme and shallots. Deglaze the sauce with red wine which will help break up the flavors at the bottom of the pan. Reduce the sauce for 5-7 minutes. Then take off the stove and add in the cold butter. Make sure not to overcook the duck breast. Otherwise this is too gamey. Medium rare is best. Once everything is ready, garnish a plate with the sauce, slice thin slices of the duck breast on the plate and garnish with the sauce
Cherry Chocolate Bread Pudding
2 cups milk
1/4 cup butter
2 eggs slightly beaten
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
6 cups dry bread cubes (approximately 8 slices of bread)
1/2 cup chocolate chunks
1/2 cup dried cherries
Preheat oven to 350 degrees. Heat milk and butter until melted and scalded. Let cool slightly. Mix eggs, sugar, cinnamon, and salt. Stir in bread and chocolate and dried cherries. Fold in milk mixture, pour into a greased or non stick sprayed loaf pan.
Submerge loaf pan in one inch deep of hot water in a 9 x 12” pan creating a water bath.
Bake uncovered 40-45 minutes until an inserted knife comes out clean. Serve warm with whipped cream or yogurt mixed with honey.