Makes about 1 pint. A sprightly accompaniment to roast goose, duck, chicken or pork.
1 pint stemmed sweet cherries (2 cups)
1 C white wine vinegar
1/2 C sugar
1/3 C white wine
Seeds from 1 cardamom pod
Small piece of a cinnamon stick
Pinch of ground mace
1 allspice berry
- Put the cherries into a bowl or jar and cover them with the vinegar. Cover the bowl with a towel or cap the jar, and let the cherries stand for 8-12 hours.
- Drain the vinegar into a saucepan. Add the sugar, wine and spices. Bring the liquid to a boil and then reduce the heat. Simmer the liquid for 15 minutes. Remove the pan from the heat and let the liquid cool.
- Pour the cooled liquid over the cherries, cover them and let them stand at room temperature for 3 days.
- Drain the liquid into a saucepan again and bring the liquid to a boil. Let cool.
- Put the cherries into a sterilized pint jar. Strain the cooled liquid over them, filling the jar to the brim, and cap the jar. And all-plastic cap is preferable; if you only have a metal cap (or metal lid & ring), line it with plastic wrap.
- Store the jar in the refrigerator another cool, dark place for at least 1 month before eating the cherries.
Recipe from The Joy of Jams, Jellies and Other Sweet Pereserves by Linda Ziedrich.