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Preserved in Port
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Bing Cherries Preserved in Port
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
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 dish- washer 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, with-
out 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
to room temperature. Check the seals, The jars are sealed when the center
lid is slightly indented and cannot be pressed in with a fingertip.
Makes two 1-pint jars.
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