| Recipe: |
Two options...
Traditional Cherries
1/2 cup brown sugar
1/2 cup cherry juice or water
1/4 teaspoon freshly ground nutmeg
Pinch of salt
1 cup brandy, maraschino liqueur, aged rum, or any combination of the three
1 pound cherries, stemmed and pitted if desired
In medium saucepan, combine sugar, cherry juice (or water), nutmeg, and salt. Bring to a low simmer. Simmer, stirring until sugar is fully dissolved.
Remove saucepan from heat. Add brandy or other liqueur, and stir to combine.
Add cherries and stir until coated with syrup.
Remove to clean canning jars. Let cool to room temperature and then refrigerate overnight before serving.
Shrub (Pickled) Cherries
1 pint pitted sour cherries - I used sweet cherries since that's what I had
1 pint fruity vinegar, like cider (or Champagne)
1 pint granulated sugar
Pour the vinegar over the pitted cherries and let them sit overnight.
The next day, drain, reserving the infused vinegar for other purposes (it’s great in salad dressing).
Layer the drained, pickled cherries with the sugar in an airtight container and store in a cool, dark place, stirring regularly, until all of the sugar is dissolved, usually 4 to 7 days.
Store in clean glass jars, and check the seals regularly for any sign of mold or mildew. Make sure when you store them that the cherries are completely covered by the shrub. |
