Spiced Cherries Preserved In Grappa
- 2 and 1/2 pounds Whole cherries, possibly with stalks
- 2 and 1/3 cups grappa, or other liquor that is 45 Cu0b0 or above
- 1 and 1/4 cups water
- 1 cup whole brown sugar
- 1 teaspoon vanilla extract per jar
- a 1/2 inch piece of cinnamon bark per jar
- 3 to 5 whole cloves per jar
- Sterilize the jars by boiling them in a large pot for 15 minutes, then thoroughly dry them. You can do so by popping them in an oven preheated to 120 Fu0b0 for 20-25 minutes.
- To prepare the syrup, combine the water and sugar in a pot and simmer for a few minutes, until the sugar is well dissolved and the syrup looks transparent and golden. Let cool.
- Wash the cherries and dry them thoroughly. Cut the stalk short but leave it attached. Pierce each cherry with a needle, and arrange them in the sterilized jars up to 3/4 of the height.
- Combine the alcohol with the cooled syrup, and fill each jar up with the liquid, making sure to cover the cherries completely. You can add a circle of baking paper in each jar to keep the cherries covered, as they will tend to float.
- Lastly, add the spices and vanilla to each jar, and close well. Leave to steep for at least 3 months, and up to 6, shaking the jars once or twice a week for the first month.
cherries, grappa, water, brown sugar, vanilla, cinnamon bark
Taken from food52.com/recipes/36679-spiced-cherries-preserved-in-grappa (may not work)