16.07.2008, 23:22
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| Re: fresh at the market - june/july
| Quote: | |  | | | Jack
have you a recipe for preserving cherries - very good this year, or know where I may find one? | | | | | Great question! Cherries are quite good in Switzerland...Here's how I make preserved sour cherries in pinot noir (sour cherries will start to show up at the market very soon...they are smaller and lighter in color):
2,5 dl pinot noir
1 bay leaf
3 whole cloves
150 gr. sugar
1 kg. sour cherries, washed (pitted if you want)
1 tsp. thickener (arrowroot, corn starch or pectin)
Combine the wine, bay leaf, cloves and sugar in a heavy pot. Cook for five minutes, making sure the sugar is completely dissolved. Add the cherries, reduce the heat to medium-low, and gently cook for 5 minutes. Mix the thickener with a small spoon of the hot liquid until a paste forms. Add the paste to the cherries, mix well and cook an additional 5 minutes over moderate heat. Remove from the heat and immediately place the cherries in hot sterilized jars. Cool at room temperature to seal. The cherries will be ready in about 6-8 weeks.
To sterilize a jar, either boil it for 10-12 minutes or simply place it in a 140 C degree oven for 20 minutes.
Good luck...
Jack  |