Compiled by CATHY THOMAS
Yield: 4 pints
1. Place wine, sugar, orange juice, cloves and zest in medium pot. Bring to boil over medium heat, stirring all the while to dissolve sugar and ensure it doesn't burn.
2. Have ready 4 scalded pint jars and their bands (see Water Bath Canning). Simmer new lids in a small pan of hot water to soften the rubberized flange.
3. Add cherries to wine and simmer 10 minutes, until they are soft but not collapsed looking. Remove cherries with slotted spoon and ladle them into hot jars.
4. Reduce wine mixture remaining in the pot over medium-low heat to about half its volume, about 10 minutes. It will be rather viscous. Strain the wine mixture and pour over cherries in the jars, leaving 1/2- to 3/4-inch headspace.
5. Wipe rims, set on lids and screw on the bands. Place jars in big pot with a rack in the bottom and add enough water to cover the jars by 3 inches. Bring to boil over high heat, then lower heat to medium and gently boil the jars for 20 minutes. Turn off heat, allow jars to rest for 5 minutes, then remove. Allow the jars to cool, untouched, for 4 to 6 hours. Check seals and store in a cool, dry place for up to one year. Refrigerate after opening.
Bone says that Cherries In Wine is delicious in both savory and sweet dishes. "I love having them on hand for unexpected company," she says. "All I have to do is dump 1/2 cup into a wineglass and top with whipped cream for an elegant dessert.
Nutrition information (per 1/4 cup serving): 45 calories, less than 2 percent of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 0.1 g protein, 10 mg sodium, 1g fiber
Source: "Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods" by Eugenia Bone (Clarkson Potter, $29.95) Contact the writer: cathythomascooks@gmail.com
- 2 quarts red wine
- 2 cups sugar
- 2 cups orange juice
- 24 whole cloves
- 16 (3-inch) strips orange zest
- 4 pounds Bing cherries, pitted, about 8 cup
1. Place wine, sugar, orange juice, cloves and zest in medium pot. Bring to boil over medium heat, stirring all the while to dissolve sugar and ensure it doesn't burn.
2. Have ready 4 scalded pint jars and their bands (see Water Bath Canning). Simmer new lids in a small pan of hot water to soften the rubberized flange.
3. Add cherries to wine and simmer 10 minutes, until they are soft but not collapsed looking. Remove cherries with slotted spoon and ladle them into hot jars.
4. Reduce wine mixture remaining in the pot over medium-low heat to about half its volume, about 10 minutes. It will be rather viscous. Strain the wine mixture and pour over cherries in the jars, leaving 1/2- to 3/4-inch headspace.
5. Wipe rims, set on lids and screw on the bands. Place jars in big pot with a rack in the bottom and add enough water to cover the jars by 3 inches. Bring to boil over high heat, then lower heat to medium and gently boil the jars for 20 minutes. Turn off heat, allow jars to rest for 5 minutes, then remove. Allow the jars to cool, untouched, for 4 to 6 hours. Check seals and store in a cool, dry place for up to one year. Refrigerate after opening.
Bone says that Cherries In Wine is delicious in both savory and sweet dishes. "I love having them on hand for unexpected company," she says. "All I have to do is dump 1/2 cup into a wineglass and top with whipped cream for an elegant dessert.
Nutrition information (per 1/4 cup serving): 45 calories, less than 2 percent of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 0.1 g protein, 10 mg sodium, 1g fiber
Source: "Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods" by Eugenia Bone (Clarkson Potter, $29.95) Contact the writer: cathythomascooks@gmail.com
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