Cherries
Brookshaw
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Bing Cherries Preserved in Port

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Cherries
Nicole Duplaix/National Geographic
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Bing Cherries Preserved in Port

Summer Fruits:
A Country Garden Cookbook
Recipes and text © 1995 Edon Waycott, © 1995 Collins Publishers San Francisco

"Preserved Bing cherries make a wonderful sauce for roast duck
or a warm topping for ice cream."

2 cups Port
2 cups granulated sugar
1 tablespoon lemon zest in long shreds
1 tablespoon fresh lemon juice
1/4 teaspoon fresh, coarsely ground black pepper
1 pound Bing or other dark sweet cherries, unpitted

Sterilize two 1-pint canning jars by washing and rinsing them in the dishwasher without detergent; keep warm in a 250-degree-F. oven.
In a medium saucepan, combine the Port, sugar, zest, lemon juice and pepper. Over medium-high heat, bring the mixture to a boil and cook for
15 minutes, or until reduced by half. Reduce heat to low and stir in the cherries. Cook, stirring constantly, for 10 minutes, or until the cherries
are slightly softened.
Pour boiling water over the jar lids to soften the rubber seals. With a slotted spoon, remove the cherries from the syrup and divide between the two jars. Bring the syrup to a boil and pour over the cherries to within 1/2 inch of the rims of the jars. Wipe the rims and seal with the hot lids and metal bands.
Let cool to room temperature, then refrigerate for several weeks. Or, to store longer, process in a water bath: Place the jars on a rack, without touching, in a large, deep pot with water to cover by 1 inch. Cover and boil for 15 minutes. Use tongs to remove the jars to a cooling rack and cool to room temperature. Check the seals, The jars are sealed when the center of the lid is slightly indented and cannot be pressed in with a fingertip.
Makes two 1-pint jars.