CHERRIES IN SYRUP
Preserving cherries in syrup is easy and it allows you to make the most of the short cherry season.
Provided by Adina
Categories Preserves and Canning Recipes
Time P1DT40m
Number Of Ingredients 5
Steps:
- Pit the cherries with a cherry pitter. Place in a large bowl. Add the sugar, vanilla extract, and star anise. Stir well. Cover with a kitchen cloth. Let sit for 20-25 hours.
- Strain the cherries and reserve the liquid. Pour the liquid into a large heavy-bottomed pot. Add the water and the star anise that was already in the cherry bowl. Bring to a boil, lower the heat to medium-low and simmer the syrup for about 15 minutes. The syrup should not thicken too much.
- Add the cherries and simmer on low heat for another 5 minutes or until the cherries are softer. The syrup should not be too thick, it should remain pourable. Remove the foam and the star anise from the pot.
- Divide the cherries into sterilized jars and pour the liquid over the fruit, they should be completely covered. Seal well.
- Let cool and keep in a dark cool place. They will keep for at least 3 months. You could can the jars, if desired, they will keep even longer. Once opened, keep refrigerated and eat within 4-5 days.
Nutrition Facts : ServingSize 1 g, Calories 186 kcal, Carbohydrate 48 g, Protein 1 g, Fiber 1 g, Sugar 46 g
SOUR CHERRY SPOON SWEET
From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they've come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess.
Provided by ThatSouthernBelle
Categories Dessert
Time 5h
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
- Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
- Place the cherries in a small heavy saucepan.
- Sprinkle the sugar over the top to cover the cherries.
- Add a pinch of salt along with the reserved soaking liquid.
- Place over high heat and bring to a boil.
- Lower the heat and simmer, without stirring, for 20 minutes.
- Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
- Remove from the heat and set aside for at least 2 hours.
- Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
- Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
- Stir in the lemon juice and boil for 1 minute.
- Remove the saucepan from the heat.
- Stir in the kirshwasser and vanilla and set aside to cool.
- When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.
Nutrition Facts : Calories 13.1, Sodium 2, Carbohydrate 3.4, Sugar 3.3
VYSSINO GLYKO TOU KOUTALIOU: SOUR CHERRY SPOON SWEET
Steps:
- Wash the cherries well.
- Remove stems and pits carefully, keeping cherries intact.
- In a wide pot, lay the cherries in layers, covering each layer with sugar, until all the cherries and all the sugar have been used.
- Set aside for 3 hours.
- Add the water to the pot and bring the cherries and sugar to a boil over high heat. Skim off foam as it rises to the top with a slotted spoon. When the syrup thickens, add the lemon juice and allow to boil for another few seconds. Remove from heat and allow to cool.
- When thoroughly cooled, place in airtight glass jars to store.
- To serve, place 2 to 3 teaspoonfuls of the cherries and syrup on a small plate. Serve alone, with coffee, or as a topping on yogurt, vanilla ice cream, tarts, or other desserts. Sour cherry spoon sweet is always served with a glass of cold water. Note: If you plan to make Vyssinatha (non-alcoholic cherry cordial) that uses the sour cherry syrup, add an extra 4 cups of sugar to this recipe to increase the quantity of syrup.
Nutrition Facts : Calories 100 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 25 g, Fat 0 g, ServingSize 1 Quart (64 Servings), UnsaturatedFat 0 g
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