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Preserved Evans Cherries

A Canadian Foodie Original: Sour or Tart Preserved and Dried Evans Cherries



This recipe is a Canadian Food Original and has become a family specialty. Little jewels that are sweet, sour and full pucker-power! Preserved, then dried. Plump, juicy and lively.
Prep Time
30 minutes
Preserving Time
Two Weeks
Yeild
Completely dependent upon amount of cherries preserved and dried
Course Preserves
Cuisine Canadian
Author Valerie Lugonja inspired by Connie DeSousa

Ingredients

  • Pitted sour cherries , fresh or frozen (no need to thaw)
  • enough vinegar to completely cover cherries
  • enough sugar to completely bury cherries

Ingredients for Cherry Vinegar

  • extra granulated sugar , to taste

Instructions

Instructions for Week One:

  1. Place cherries in container; cover completely with plain white vinegar
  2. Cover with plastic wrap; rest in cool dark place for one week
  3. Strain vinegar from cherries

Instructions for Week Two:

  1. Place cherries in container; cover completely with white granulated sugar
  2. Layer cherries and sugar if preserving a large amount, ending with sugar
  3. Cover with plastic wrap; rest in cool dark place for one week
  4. Stir to encourage sugar to dissolve the last couple of days; place all in large heavy pan on stove
  5. Simmer on very low heat until sugar is completely dissolved; strain syrup from cherries

Instructions for Drying Preserved Cherries:

  1. Lay cherries on parchment paper, individual layer, not touching; air dry 24 to 72 hours until tacky, but not sticky to touch
  2. Store in freezer safe labeled and dated zip lock bags (double bagged) until used

Instructions for Cherry Vinegar:

  1. Add enough sugar to enhance flavour; shake to completely dissolve
  2. Store and use on salads

Instructions for Cherry Syrup:

  1. Distil in pan, simmering at low heat until liquid spills of spoon in two strands (visibly thickening); cool and store in jars until needed