Cherries in syrup - I love the sour taste of fruit, which is not too ripe. For the same reason, I prefer jam made from sour black cherries.
Sour black cherries always have a slightly sour taste ("sour" is even in the name!). They are not too sweet, but their aroma is simply, perfect. I found the best ripe fruit at the end of June in a nearby village, in a friend's orchard. I want the fruit to be fresh and not "crushed" due to the long journey to the market in our city. Well, the "big" work can begin. It takes a while to de-seed this little fruit if you do it by hand… but how else would you do it? By hand, of course, but you'll preserve more flavor that way!
I usually bring with me "zimnica" from Croatia, made by my mother, but last year I started preparing it myself, using family recipes and tradition. That makes me happy and proud, because this (my!) winter coat is so good! And my parents are also very curious to try some of my "creations".
I like to experiment with new combinations and flavors and they are fascinated by it. Now, when I come home, I usually take a winter coat with me. Isn't that amazing! In August, when I return home, I'm sure I'll find jars full of sour, sun-soaking black cherries steeped in sugar and vinasse, waiting to be turned into liqueur.
This year I wanted to try something different than the usual jam (of course I made jam too!) I read Angela's cookbook ("Racconti di Cucina", written by Angela Frenda) and found a similar recipe that inspired and reminded me to black sour cherry liqueur that my mother prepares every summer. But I wanted to prepare something that does not contain alcohol. So I did a little research on the Internet and found many different recipes, and in the end I decided to combine all the knowledge I found and made my sour black cherry syrup!
ENGLISH
SOUR BLACK CHERRIES IN SYRUP
- 1 kg of sour black cherries (clean and dry cherries without stones)
- ½ kg of sugar
Pit fresh sour black cherries, put them in a boiling pot and cover the fruits with sugar. Leave it for 24 hours in a covered pot and allow the sugar to liquefy. After that time, warm it up on a low heat and cook for 5 minutes. Put cherries into colander. The syrup should boil slowly for another 15 minutes. During that time, continue adding the juice that will drain from the fruits to the syrup. Add cherries to the syrup, cook together for another 5 minutes and then allow to cool down. Repeat it once more time, then extract cherries from the syrup, put them into clean jars and let the syrup boil for another 15 minutes until one half of the syrup boils down. Pour boiling syrup into jars over the cherries and close them hermetically.
ITALIAN
AMARENE SCIROPPATE
- 1 kg di amarena (wash, dry and denocciolate)
- ½ kg di zucchero
Denocciolare le amarene fresche, sistemarle in una casseruola e coprirle con lo zucchero. Lasciare riposare per 24 ore (in una casseruola coverta) fino a quando lo zucchero si sarà sciolto. Trascorso questo tempo scaldare il composto e farlo cuocere a fuoco basso per 5 minuti. Scolare le amarene e far bollire lo sciroppo per altri 15 minuti aggiugendo nello sciroppo il liquido che sarà sgocciolato dalle amarene. Appender le amarene nello sciroppo e far bollire insieme per altri 5 minuti. Far refeffdare il composto. Ripetere questo passaggio un'altra volta. Dopodiché estrarre le amarene dallo sciroppo e sistemarle nei vasetti di vetro puliti. Lasciare bollire lo sciroppo per altri 15 minuti fino a quando si sarà ridotto a metà. Versare lo sciroppo bollente sulle amarene nei vasetti e richiuderli ermeticamente.
CHERRIES IN SYRUP
- 1 kg of cherries (washed, dry and pitted)
- ½ kg of sugar
Remove the pits from the fresh cherries, put the cherries in a cooking pot and cover them with sugar. Leave to rest for 24 hours (in a covered baking dish) to dissolve the sugar. Then heat the mixture and cook on low heat for 5 minutes. Take out the cherries in a strainer and continue cooking the syrup for about 15 minutes, adding the juice that will be squeezed out of the cherries to the syrup. Add the cherries to the syrup and cook together for another 5 minutes. Leave to cool. Repeat cooking one more time. Take the cherries out of the syrup and fill them in clean jars. Boil the syrup for another 15 minutes until half of the liquid is boiled. Pour the syrup into the jars over the cherries and seal the jars hermetically.
Source: Aleksandra Gorek, blog Vanilla&Staubzucker, who owns the copyright. All copyrights reserved, All rights reserved
Prepared by Miodrag Ilić for the Recipes and cookbook online portal.
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