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
- 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.