Juice
Everyone agrees that the Danish Stevnskirsebær has a higher quality than any other sour cherry - and it can be tasted on the cherry juice from Frederiksdal.
Nowhere in the world are the growing conditions for the Stevns Cherry better than at our latitudes. Everyone agrees that the Danish Stevns Cherry has a higher quality, more intensity, and taste than any other sour cherry.
It can be tasted on the cherry juice from Frederiksdal - which is full of antioxidants and vitamins. It is the taste of health!
Is fruit wine the same as cherry juice?
The crucial difference between fruit wine and juice is that wine contains alcohol, while juice does not. However, in Frederiksdal's cherry juice, there is a high level of acidity that provides a high complexity and intensity which gives the juice an almost wine-like character. Therefore, it can be used as a non-alcoholic alternative to a glass of wine.
Can you get organic cherry juice?
Frederiksdal has an organically certified plantation called Johannesmark. From this plantation, Frederiksdal produces organic cherry juice. Frederiksdal exclusively uses cherries from single plantations in both juice and wine production. This ensures the same high quality for all cherries since they do not mix different qualities of cherries.
Can you use cherry juice for cooking?
Dating back to 1577, there are accounts of cherries being used for cooking, such as descriptions of how concentrated cherry juice mixed with wine can be used for sauce. Cherry sauce is perfect for roasted chicken, poultry, and game meat.
The acidity, sugar, and aromatic compounds in sour cherries make them versatile in the kitchen, especially in Nordic cuisine, which emphasizes a return to Nordic roots and the use of local ingredients. Sour cherries were previously used in various forms in the kitchen, including pickled, dried, used for wine, soups, and as cocktail garnishes or as concentrated cherry juice in sauces and on toasted bread.
These standards recommend providing nutritional information per 100 ml, including energy value in kj/cal, and listing ingredients in descending order by weight. Implementation of these recommendations began gradually from June 2022, with a goal of having 80% of the market comply with the recommendations by June 2024.