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
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:
- Place cherries in container; cover completely with plain white vinegar
- Cover with plastic wrap; rest in cool dark place for one week
- Strain vinegar from cherries
Instructions for Week Two:
- Place cherries in container; cover completely with white granulated sugar
- Layer cherries and sugar if preserving a large amount, ending with sugar
- Cover with plastic wrap; rest in cool dark place for one week
- Stir to encourage sugar to dissolve the last couple of days; place all in large heavy pan on stove
- Simmer on very low heat until sugar is completely dissolved; strain syrup from cherries
Instructions for Drying Preserved Cherries:
- Lay cherries on parchment paper, individual layer, not touching; air dry 24 to 72 hours until tacky, but not sticky to touch
- Store in freezer safe labeled and dated zip lock bags (double bagged) until used
Instructions for Cherry Vinegar:
- Add enough sugar to enhance flavour; shake to completely dissolve
- Store and use on salads
Instructions for Cherry Syrup:
- Distil in pan, simmering at low heat until liquid spills of spoon in two strands (visibly thickening); cool and store in jars until needed