What Have I Done...

...to the cherries? Isn't that picture positively gruesome? In reality, my hands looked much purpler. I spent the better part of my morning pitting cherries and, unless you want to see that on a regular albeit annual basis, Joe, I'm thinking that this little guy might like to join the crew here... maybe somewhere around Christmas time... am I being too subtle?

It was a good way to spend the morning and once you get used to that horrid sticky tacky feeling on your fingers and just start plowing through, it's not so bad. This is a recipe from a Bernardin leaflet that came in one of the boxes of jars. I can't wait to try it.

Sweet Cherry Preserves (says 6x250 mL but I ended up with 6 properly canned and then 500 mL just shut in a jar that I'll have to refrigerate)
4 c pitted sweet red cherries, cut in half
5 c granulated sugar
1/2 c dry red wine
3" stick cinnamon
1/4 c lemon juice
1 pkg BERNARDIN Original Fruit Pectin
1 1/3 c unsweetened pomegranate, cherry, grape or other "red" juice (their quotes, not mine)

In a large deep stainless steel saucepan, combine cherries, sugar, red wine and cinnamon stick. Let stand at room temp for 3-6 hours.

Add lemon juice and 1/2 tsp butter or margarine (to reduce foaming) to cherries and bring to a boil over medium high heat, stirring frequently. Simultaneously, in a separate small saucepan, whisk pectin into unsweetened juice. Stirring constantly bring pectin mixture to a boil and then add to the cherry mixture. Bring the combined mixture to a boil that can't be stirred down over high heat. Boil hard for 2 minutes. Remove from heat, discard cinnamon stick and skim foam.

Ladle hot preserves into hot 250 mL jars leaving 1/4" headspace and then heat process in boiling water for 10 minutes. Cool and check seals. Store in cool, dark place up to 1 year.

Glögg - Scandinavian Hot Spiced Wine

This is very good. You can make it de-alcoholised or high-octane, whatever your preference. I must admit, the recipe I have specifically calls for de-alcoholised wine, so I'm not sure what, if any changes you would have to make to the method. 

You will need a large pot to make the recipe and heatproof vessels for serving and drinking. As well, a piece of cheesecloth and kitchen twine for a spice bag will be needed.

Makes 20 to 30 servings

2 bottles red wine ~ 750 mL (de-alcoholised or high octane, your preference)

4 oz candied orang peel (dried orange zest* may be substituted)

4 oz cinnamon sticks

40 whole cardamom pods

50 whole cloves

6 oz slivered blanched almonds

6 oz raisins

white granulated sugar to taste* (approximately 2 to 3 T)

- Make a spice pouch by wrapping the candied orange peel, cinnamon sticks, cardamom and cloves in cheesecloth ~ tie up with kitchen twine.

- Pour wine into pot and bring to a boil over medium heat.

- Add the spice pouch to the wine and continue boiling for 15 minutes ~ stir occasionally.

- Stir in the almonds and raisins and continue to boil for an additional 15 minutes more.

- *At this point if using orange zest instead of candied orange, add in sugar to taste. Stir until sugar is dissolved.

- Serve hot in cups with a few almonds and raisins included in each serving

**Note**

This may be made ahead and heated again just before serving. However, the almonds and raisins should be removed from the liquid if you are making it ahead. If left in, the fruit and nut mixture will absorb much of the liquid if left too long. Simply strain them out and just add back in upon re-heating.