Pickled Cherries
Source of Recipe
From "Handmade Gifts from the Kitchen" by Alison Walker
Recipe Introduction
"Make these super-useful cherries for yourself or a friend who hankers after a sweet-and-sour cocktail, as a grown-up accompaniment to roast meats, especially pork and game, or to serve with cheese."
List of Ingredients
◦� 2 � pound cherries
◦� 2 � cups granulated sugar
◦� 1 ⅔ cups distilled white vinegar
◦� One �-inch piece ginger root, sliced
◦� 6 cloves
◦� 1 cinnamon stick, broken in half
Recipe
Prepare the cherries. Whether you pit the cherries or not is up to you; I prefer to keep them in, as the pits impart a pleasing, subtle almond flavor. I also keep the stalks intact because they look prettier on the plate. If you decide to keep the pits, pierce each cherry two or three times with a skewer.
Put all the remaining ingredients, except the cherries, in a deep pan and heat gently to dissolve the sugar. Add the cherries to the pan, cover, and poach for about 5 to 7 minutes until just tender. Using a slotted spoon, transfer the cherries to hot sterilized jars, leaving a �-inch gap at the top.
Cover the fruit with the poaching syrup, tucking the ginger and cinnamon pieces into the jars too, and seal. Leave in a cool, dark place for a month before giving away or eating.
Makes about 2 � pounds
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