Harry and I went up to Vernon to spend a couple weeks basking in the sun. Poor Colin had to stay at home and work... (but really, don't feel too bad for him, there was a fair amount of drinking and dining out with a number of friends.)
The sky was blue, the sun was blazing and the cherries were still perfect. I couldn't help myself, I bought a box of red (Lapins) and a box of yellow (Ranier). How am I supposed to eat all of these before they go bad?
As I say, when in a pickle, pickle! Actually, these are not pickles, but you get the idea...
Cherries in Port
2.5 lb dark, sweet cherries
2 cups water
3/4 cup sugar
1 3/4 cups port
1 vanilla bean, sliced in thirds and split open
Canning prep:
Place jars in dishwasher and let them go through a cleaning cycle including the hot air dry (this will sterilize them). Leave them in there until you are ready.
Pit cherries. Do it, you will regret it if you don't. And don't do it one at a time, are you mental? Buy a cherry hopper like this one. It's the best $30 you will spend this summer.
Start water in canner boiling.
Simmer lids.
Assemble canning rings, canning funnel, seive or slotted spoon, and a large ladle.
Now:
Place water and sugar in a large pot and bring to a boil. Reduce heat and add cherries. Let simmer for about 5 minutes. Scoop cherries out and transfer to clean jars. Top jars with a 1/3 of a vanilla bean.
Turn up the heat and reduce the syrup by about half. Then add 1 cup of the port and reduce a bit more (I check the consistency, it should be a good, thick syrup). When it's reached the consistency you desire pour in the rest of the port and add to cherries.
Screw on tops and process in a hot water bath for 20 minutes.
These are going to be amazing this winter!
Over ice cream, with flourless chocolate cakes or on their own.
I'm excited!
Makes about 4 pints.
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