Please see the other recent thread about Cherry bounce (very recent link below). It makes more sense to remove pits. Here is a link that might be useful: Cherry bounce thread

You don't say if this is for a dessert sauce or to be served with meat of some type. You may be able to take the sauce ingredients in this recipe, double or triple them and cook in a slow cooker. You also do not say if the sauce is too be served over/with a dessert or if you want to can or freeze the sauce. We need more information in order to help you. Here is a link that might be useful: Cornish Hen with Cherry Sauce recipe

Mary, I think frozen cherries would work fine. My Aunt Ellen used to make Cherry Bounce every year, layers of cherries and sugar and enough vodka to cover, then it sat in the container until the holidays. The liquid was mixed with Squirt or 7-up and the cherries were served over pound cake or ice cream. My mother loved the stuff. I think you'll have trouble finding sour cherries fresh. Even here in Michigan the sour cherries are usually commercially frozen, as they are small and tedious to pick and pit. I tried to pick sweet cherries today and they are already gone, a couple of weeks early. Sour cherries are just starting to ripen but few orchards have "pick your own" sour cherries and the birds have already picked my trees clean before I could get a single cherry. Have fun! Annie

Thanks for helping me out. I may try all of the suggestions if I can harvest them before the frost. Today is out as I am committed to go out of town. (Ever find yourself wishing you could sometimes play things hour by hour? I often do, but it seems that often after making a commitment there is something teasing me to cancel.) gardengal48 -- I bet I could do that dill pickle operation on the firm green mongrels. I usually try to make filled green beans (dilly beans) every summer, but haven't gotten to it this year. I hot water bath the pickled beans. Is that how you to your green cherry tomatoes? Is the recipe pretty much like the dilly bean recipe -- green beans, garlic clove, dried red pepper, dill weed, white vinegar, I think picking salt? I may want a Bloody Mary after all my garden and kitchen work. ci-lantro -- I absolutely love Tex-Mex food. Double that if it's got cilantro in it. I make a lot of Southeast Asian food as well. There is a Thai sea food salad that is very similar to civiche. I often make quickie burritos and, yes, I can see how your roasted tomato-peppers-onion sauce would work nicely. Do you slow smoke-roast the veggies outdoors or roast them in a pan in the oven? I may try roasting in my wood-fire grill (Char-Griller -- lid closes so it can act like a smoker). I'll have to experiment with the bizillions of tiny unripened ground cherries. Last year I envisioned a sort of ground cherry - cranberry - chili salsa (with lime juice if refrigerator fresh) Thanks again. I'll try to follow up with photos. ETA -- see the small green and (ripened) yellow tomatoes? These were volunteers that ended up in a front perennial garden, and I just let them be. There is a bird table there and on it I place seeds from old seed packs and various seeds culled from kitchen prep -- squash, tomato, melon, older nuts and sunflower seeds. I suspect that over the years, some of the volunteers got together. Perhaps a yellow pair cross pollinated a sun gold or a plum tomato. Some of the older seeds (outdated seed packs) were viable, including some micro greens and mustards. The ground cherries are everywhere, but need more sun than they get in the bird tray area.