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Author Notes: This is a family recipe from the 1800's and is German in origin. The cherries are used as a meat condiment, especially delicious with pork, roast chicken, or turkey. The leftover syrup makes a great glaze when mixed with mustard and poured over ham during the last roasting moments. - keebs
Serves approximately 8 pints
- 5 pounds tart cherries
- apple cider vinegar
- 5 pounds sugar
- cinnamon sticks
- Place pitted tart cherries in a crock and cover with apple cider vinegar. Place a cover over the crock.
- Allow cherries to sit in vinegar for 24 hours.
- Drain vinegar from cherries and add one cup of sugar for every cup of tart cherries. Let sugared cherries sit, covered. Stir cherries throughout the day until sugar is dissolved.
- Drain sugar syrup from cherries and heat to the boiling point in a large kettle. Drop the cherries into the hot syrup and heat through. Do not boil.
- While the syrup heats, sterilize pint canning jars and lids. Place a few cinnamon sticks in each jar. Fill with cherries and top off with hot syrup. Wipe jar rim clean and top with canning lid and ring. Process.
- After canning allow jars to cool and store in fruit cellar or pantry shelf. Spice cherries are best if "cured" for 6 to 8 weeks before opening and serving. Enjoy with ham, chicken, turkey or any other roasted meat!
- This recipe was entered in the contest for Your Best Recipe for Cherries
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