Sweet-and-Sour Cherries with Bay Leaves
- Total Time
- 10 minutes, plus 3 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½pound sour cherries
- 20black peppercorns, crushed
- 2bay leaves
- ½cup white-wine vinegar
- ½cup sugar
Nutritional analysis per serving (2 servings)
264 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 60 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the cherries and lay them on a dry cloth. Snip off the nubby ends of the stems with scissors. Using a needle, prick each cherry two or three times and drop it into a one-pint canning jar. Toss in the crushed peppercorns and tuck the bay leaves among the cherries.
- Step 2
Bring the vinegar, sugar and â…“ cup water to a boil in a small pan, stirring to dissolve the sugar. Cover the cherries with the liquid, close the jar and let cool before refrigerating. The cherries will be ready to eat in two or three days. Serve with chicken-liver mousse, duck, salami or other charcuterie.
- Sour (also called tart or pie) cherries have a very short East Coast growing season, usually only a few weeks in July. If you cannot find them at your local grocer or farmers’ market, thawed flash-frozen or canned sour cherries can be substituted. Flash-frozen sour cherries can be ordered at friske.com, and canned sour cherries are available at kalustyans.com. Thaw or drain before using.
Private Notes
Comments
I made this with sour cherries that I pitted. Initially I really liked the flavor. After about a week or so, I thought it was too vinegary tasting. I forgot about them. Then I tried it after a month. Wow! Really good! I throw them on salads. Since this isn't processed I plan on eating them up soon. I saw a similar recipe out there that included processing directions. I will definitely do that next year.
Meh. Tasted like cherries in sweet vinegar.
My sour cherry tree had a banner harvest this year and I ran out of ideas; stumbled across this recipe. Very delicious, and as expected, paired perfectly with charcuterie and goose liver mousse.
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