Cherries in Kirsch
- 1.15 kg (2.6 lbs) Sweet black cherries
- 100 g (3.5 oz) Sugar
- 1 Vanilla pod
- 1 cup Water
- 1 x 1 ¼” Cinnamon stick, broken in 2 pieces
- ½ cup Kirsch
- 4 Whole cloves
• Using a sharp knife or a cherry pitter, pit the cherries. Discard stalks and pits.
• Sprinkle the sugar over the prepared cherries; gently turn the cherries in the sugar.
• Cover bowl of cherries with foil and leave overnight in a cool place.
• The next day, strain cherries through a colander into a second bowl, and then place the cherries to one side.
• Take juices from the second bowl, empty into a saucepan, add the three spices and bring to a boil.
• Sterilize the preserving jar.
• Take the saucepan off the burn and leave for a few minutes before straining the juices into a jug through a fine meshed sieve.
• Discard the whole pieces.
• Spoon the cherries into the sterilized preserving jar.
• Add 1 cup water and ½ cup of kirsch to the juices, stir well and pour over the cherries.
• Ensure cherries are totally covered by adding more kirsch, if required.
• Store in a cool, dark place.
• Note: Depending on the juiciness of the cherries, you may need to add more water, as required.
Did you know?
At one time it was against the law in Kansas to serve ice cream on cherry pie.
In the United States, 25% of the population say apple pie is their favourite pie, followed by pumpkin (17%), lemon meringue (11%) and cherry pie (10%).
Cherries do not ripen after being picked!
There are about 7,000 cherries on an average cherry tree, with each tree capable of producing more than 100 pounds of fruit per season.
In the 19th century fruit pies were a common breakfast food, eaten before the start of a long day.
Cherries are emerging as a “superfruit”, containing as many antioxidants as blueberries.
The #1 tart cherry in Canada is the Montmorency.
According to the Ontario Tender Fruit Producers, Ontario has about 485 hectares of sour cherries, yielding about 8,000 tons of cherries each season.
While native to Asia, cherries are now produced around the world, on five continents.
A traditional German brandy, Kirsch (or kirschwasser) is a dry, colourless brandy distilled from fermented juice of black morello cherries.
Traverse City, Michigan calls itself the cherry capital of the world!