I got a lot of cherries from the co-op, and bottled them in syrup and Kirsch. I was a bit nervous about this, but they turned out very well. Next time, I might try with another spirit, to add a different twist, for example, absinthe or brandy.
- 1kg cherries
- 250ml spirit, such as Kirsch
- 500g sugar
- 2 cloves
- 1 star anise or a good pinch of aniseed
- 1 stick of cinnamon
- 2 tbsp lemon juice
- Stone the cherries. I pushed the stones out with a long metal straw. It took a while, and is not 100% necessary. You can also buy a cherry stoner from Lakeland or other online shops, they are quite inexpensive, and can be used to stone olives as well.
- Put the cherries, sugar and spice in a pan, and heat slowly. Stir to dissolve the sugar, and then simmer for around five minutes, and then leave to stand for a further five minutes.
- Add the lemon juice and Kirsch, pour into sterilised jars, and seal.
A recipe worth experimenting with to switch the flavours round. The lemon juice is very important though. The cherries are delicious served with ice-cream and pancakes.