Ingredients
340 grams after removing the seeds and stems American (sweet black) cherries
90 grams Sugar (granulated)
150 ml White wine
1 tbsp Lemon juice
1 tbsp Kirsch
Method
Sources
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Real maraschino cherries — Manhattan, old fashioned, ice cream
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Remove the stems and seeds from cherries. For how to remove the seeds of American cherries, refer to. Put the cherries in a pot, coat with sugar and lemon juice, and let sit for 1 hour. Put the white wine in a separate pot and bring it to a boil to evaporate the alcohol. Transfer into the boil from Step 2. Simmer over medium-low heat for 5 minutes. When the edge of the pot begins to bubble and simmer, turn down the heat. Skim off the scum and foam from the top as it simmers. When the cherries have softened, turn off the heat and add the Kirsch. If you simmer them for too long, they will fall apart. Pour into a sterilized jar and store in the refrigerator once cooled. The flavor improves with time. It can be stored for a long time if it is hermetically sealed. In this case, fill the jar about 80%. When storing in the refrigerator, use up any opened jars within a week of opening. You can also make this using red wine or rose wine. Red wine will give this a bit of a grown-up taste Do as you like~ You can use this to top yogurt, use as a cake's topping or filling, or use in any number of other ways It's also delicious as a syrup. Cherry Almond Crumble Tart. Add cider to syrup and garnish with mint leaves for a refreshing cherry soda. Cherry and Chocolate Cheesecake.