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Serves
approximately 8 pints
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
Ingredients
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5 pounds
tart cherries
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apple cider vinegar
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5 pounds
sugar
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cinnamon sticks
Directions
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Place pitted tart cherries in a crock and cover with apple cider vinegar. Place a cover over the crock.
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Allow cherries to sit in vinegar for 24 hours.
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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.
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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.
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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.
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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!
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