Cherries in Wine

The seasons have made another turn and it is, once again, time to preserve the harvest. This year I added Eugenia Bone's Well-Preserved to my library and it is a gem.

She focuses on small batches which is perfect for me and most of the people I know. We no longer have huge truck gardens to supply the needs of large families which we also no longer have (at least, most of us don't). She explains canning, both water bath and pressure caning. She has recipes for putting up fruits, vegetable, beans, nut, meat, poultry and fish. I love reading this book. It brings the entire process of preserving food up-to-date and makes it sound so possible that even the completely uninitiated will be inspired to try. After her recipe, she then offers recipes using the preserved ingredient. In the fall and winter, I look look forward to cooking "Cherry Tenderloin," "Seared Duck Breast with Cherries,"  and "Cherry Dessert Soup with Mascarpone."

CHERRIES IN WINE

(makes 4 pints)

1. 2 quarts red wine
   
2. 2 cups sugar
   
3. 2 cups orange juice
   
4. 24 whole cloves
   
5. Sixteen 3-inch strips orange zest
   
6. 4 pounds Bing cherries, pitted
   

Place the wine, sugar, orange juice, cloves and orange zest in a medium pot. Bring to a low boil over medium heat, stirring all the while to dissolve the sugar and ensure it doesn't burn.

Have ready 4 scaled pint jars and their bands.  (To scald, simply dip the jars in boiling water. You don't need to sterilize the jars, as you will be processing them for over 10 minutes.) Simmer new lids in a small pan of hot water to soften the the rubberized flange.

Add the cherries to the wine and simmer for 10 minutes, until they are soft but not collapsed looking. Remove the cherries with a slotted spoon and ladle them into the hot jars.

Reduce the wine mixture remaining in the pot over medium-low heat to about half its volume, about 10 minutes. [I found it took more liked 20 to 30 minutes.] It will be rather viscous. Strain the wine mixture and pour over the cherries in the jars, leaving 1/2 to 1/4 inch of headspace.

Wipe the rims, set on the lids, and screw on the bands fingertip tight. Place the jars in a big pot with a rack in the bottom and add enough water to cover the jars by 3 inches. Bring to a boil over high heat, then lower the heat to medium and gently boil the jars for 20 minutes. Turn off the heat, allow the jars to rest in the water for 5 minutes, and then remove. Allow the jars to cool, untouched, for 4 to six hours. check the seals and store in a cook, dry place for up to a year. Refrigerate after opening.

Comments

[Diana]

This looks so cool! I'm definitely interested in trying this :) Thanks for sharing!

[Anne Ritchings]

Thanks! Let me know how they turn out.I never want to wish time away, but I can hardly wait until colder weather to try some of the recipes that go with these.