These cherries are delicious to have on hand in your pantry and can be used to create delicious quick desserts for unexpected company. I like to spoon them onto vanilla bean gelato, or onto slices of pound cake or plum cake with a dollop of cinnamon flavored whipped cream. The cherries can also be used in savory dishes such as duck or pork. I made these cherries last year with frozen berries and again this year with fresh berries and although both tasted great I did prefer the fresh berries. To pit this many berries it is easiest to use a cherry/olive pitter. Since cherries are fairly acidic, they work well in a water bath canner, although the cherries would last in the refrigerator without preservation for a couple of weeks.
Deborah Mele 2011
Cherries In Spiced Red Wine
These cherries are delicious to have on hand in your pantry and can be used to create delicious quick desserts for unexpected company.
- 2 Quarts Red Wine
- 2 Cups Sugar
- 2 Cups Freshly Squeezed Orange Juice
- 12 Whole cloves
- 3 Cinnamon Sticks
- 12 Strips Orange Zest
- 4 Pounds Pitted Bing Cherries (About 8 Cups)
- In a large heavy saucepan heat the wine, orange juice, cloves, cinnamon, and orange zest.
- Bring to a boil, then reduce the heat to medium and sir to dissolve the sugar completely.
- Add the cherries to the wine and simmer for about 10 minutes or until soft.
- If using frozen berries the cooking time will be less.
- Use a slotted spoon to divide the cherries evenly into the four jars.
- Increase the heat and cook the wine mixture using a low boil until it has thickened and reduced by half.
- This will take about 10 to 12 minutes.
- Strain the mixture and then pour it over the cherries in the jars, leaving about 1/2 inch headspace.
- Place the lids on the jars and either store in the refrigerator or process using a water bath canner for 10 minutes.
- If processed with a water bath canner the cherries can be stored in a cool, dry place for up to a year.