Cherry Syrup Recipes

CHERRY SYRUP

Steps:

• Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.

CHOKECHERRY SYRUP

Steps:

• Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
• Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
• Pour 3 cups juice into a large kettle; stir in the sugar.
• Cook on high, stirring constantly.
• Boil hard for 1 minute.
• Remove from heat and skim foam.
• Add extract if using (almond extract gives a stronger cherry taste).
• To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

SOUR CHERRY SYRUP

Steps:

• Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
• In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
• Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
• Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
• Strain the syrup into jars and let cool completely before storing.