If you have them as they are, then preferably on top of another dessert, which will be sweet already. You can make a cherry sauce and have it on Belgian waffles with whipped cream on the side, this would be a very traditional German way of eating preserved cherries. Stir and boil the sugar-water combo until the sugar is completely dissolved. Turn off the heat and let the water cool down just a bit before mixing it with the cherries 6. They keep very well and for quite a long time. The longest I had them were 2 years and they were perfect. But how to use them all? Use a cherry pitter. They’re designed to pit cherries and olives without breaking the fruit. Simply place a cherry in the center of the tool, line up the stem and squeeze the handle. The seed will pop out, and you can remove the cherry and start with the next one.

When reheating, make sure to do so in the oven so the crumbly topping will be crispy. I've also used my toaster oven to heat up this dessert and it works really well. You might have to broil the topping for a few minutes to crisp it up. Serving Suggestions Bring the cherries to a soft boil and then scoop them into the jars with the syrup leaving 2 cm of head space in each jar. Step 5 Place the boozy cherries in a cool, dark spot and wait. The longer they soak, the more infused the fruit becomes — and the more of the color will leach into the spirits, turning the vodka a deep crimson color. Let’s say you came home and have a bunch of cherries you’ll consume in about one week. One question you may ask is, should I store cherries in the refrigerator or on the counter? While it’s still cold enough that the prospect of double digit temperatures is exciting, our heat is fortunately working (unless I just jinxed us).If using specially bought jars for jams or other preserves, I buy new lids after using them two or three times in a row. Even if these special jars have different capacities, they always need lids of the same size. These are cherries that have been candied - they are soaked in sugar syrup until the sugar replaces the moisture, to extend their keeping qualities. Three different colours of glacé cherries are available: natural colour Provençal cherries (these are a dark purple colour), Provençal cherries (the most commonly used red variety) and multi coloured Provençal cherries (bright red, yellow and green). I’ll still have to be patient for warmer temperatures but we can do some things to brighten our dark days. Like making a cherry pie that brings a bit of July to winter. The sweet custardy batter mixed with the flavour of fruits is simply heaven. It creates a deliciously soft and silky, almost pudding-like dessert that is best enjoyed still warm, straight out of the oven.

Pitting the cherries reduces the weight of the storage jar while letting the sugar and water penetrate the fruit. When the liquid gets inside of the cherry, it prevents it from rotting or getting moldy. To preserve fresh cherries in the refrigerator up to one week, place unwashed cherries into a ventilated plastic food storage bag or container. Close the bag or container and place them into the refrigerator and store them up to one week.

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Cherries should be stored in the refrigerator and not on the counter. Cold storage is essential for preserving cherries. Cherries will lose more of their quality in one hour on the counter than refrigerated in one day. Uses: Sweetened morello cherries in syrup can be drained and used to fill flans, pies, and tarts. Serve with yogurt or ice cream or blend with the syrup to make a cherry coulis. Seal the jar and place them in the refrigerator right after you’re finished. You don’t have to wait for the jar, cherries or water to cool down beforehand.

Preheat your jars to avoid the glass shattering after you add extra hot cherries to cold jars. I heated my jars by placing hot water into them and letting them sit for a couple of minutes. Step 4 It is a such great Morello Cherries Recipe if you love those types of cherries! They are known for they strong sweet and sour taste that I personally love in clafoutis. Soaking fruit in sweetened alcohol was a popular way of preserving cherries, peaches, and other stone fruit before refrigeration and water bath canning became widespread. Making Brandied Cherries

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Be creative with the cherry-pitting tool! Look around your kitchen and see if you find something that fits the task. I used a vegetable peeler and it worked great! You don’t want to scorch the cherries or risk breaking the jar, so make sure the glass is heat-proof. Filling the Mason Jar with the Cherries and Water In the meantime boil the lids for a few minutes in a small pot full of water. Drain in a colander and handle with care, they are hot. I’m recommending at least a two week soak. It’s enough time to flavor the vodka and make the fruit taste like a cherry shot. Note, the cherries won’t be sweet — at least, not in the way you might be expecting. They’re more boozy than anything.

Prepare an ascorbic acid solution by adding 1 teaspoon of powdered ascorbic acid per one gallon of cold water. Keep the mixture in a large bowl or pot. There are several ways to pit a cherry, but our primary goal is to prevent the fruit from getting damaged in the process. I haven’t specified the amount of cherries, vodka or sugar — for a reason. It all depends on the size of the jar you’re using. Let’s call it the “eyeball” method. Preheat the oven to 130 degrees Celsius/ 275 degrees Fahrenheit. Place the jars on a baking tray and put them in the oven for 20 minutes. For shorter storage time frames, the dried cherries can be kept in a jar or an airtight container. The refrigerator will keep them fresh for longer but they can be kept in a cool, dry place away from a heat source or sunlight.

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Trim the stem. Most early American recipes call for keeping the stem on the cherry and trimming it short. Select only the ripest, best fruit. Blemished fruit, over-ripe or under-ripe fruit make for poor preserves. The type of cherries used to make a clafoutis highly depends on the recipe you find, and family traditions. Some like to use whole fresh cherries, other go for pitted ones. Place cherries into a large pot and cover it with sugary water. I am not giving the exact measurements, because they will differ depending on how juicy your cherries are and how much liquid you prefer in your jars. You want to make sure that all cherries are submerged in liquid though. Some cherries will float to the top after you jar them, that is okay, the extra liquid will rather be seen on the bottom of the jars.