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
AuthorValerie 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:
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