Sour Cherries in Syrup for Winter
My "tipsy" sour cherries are in jars. I use them for crepes, alongside chestnut puree, with slices of pound cake, and now I've added a new cherry cake recipe that's patiently waiting to be tried.
Ingredients
Version 1
1 kg sour cherries
300g sugar
2 packets vanilla sugar
40 ml rum
40 ml bourbon (brandy, cognac)
Servings: 2 jars of 370 ml
Version 2
3 kg sour cherries
1 kg sugar
4 aspirin tablets
Servings: 6 jars of 370 ml
How to prepare sour cherries in syrup for winter
- For both versions, start by washing the sour cherries. Then remove the pits.
- Cover with sugar and let them sit at room temperature overnight. Stir them 2-3 times to help the sugar dissolve more easily. The next day you'll see the cherries are covered in their own juice.
- When the sugar is completely dissolved you have two options: either add the rum, bourbon and mix well, or crush the aspirin tablets and add them to the syrup, mixing well.
- Wash the jars and sterilize them by keeping them in the oven at 200°C for 15 minutes. After they cool down, fill them with cherries and pour syrup over them until covered, then seal tightly.
- Store in a cool pantry. Ideally, open after at least one month to allow the flavor to develop.
