Fire up the canner and put away several jars of these delightful Cherries in Spiced Port Wine. Without a doubt, these cherries are a perfect topping for a summer-time bowl of Vanilla Ice Cream, but I’ve already started dreaming about opening a jar during the cooler month of November and letting the warming spices elevate a humble Charcuterie board, a lovely Manhattan or a pork roast.
Have you been taking advantage of all of summer’s fresh bounty? About this time of the year, I start to get panicky that summer is waning and I haven’t eaten enough peaches, blueberries, cherries, fill in the blank.
That panic inevitably takes me to the farmer’s market to pick up
some pounds of fresh fruit; which is then consumed rather quickly by the fruit-eating hordes that populate my home. I always manage to tuck away a portion of the fresh bounty so that I can preserve it for future use…and also because I do love to can and experiment with flavors.
It was recently cherry’s turn to be transformed into some magical treat through the alchemy of spices and heat…the result is a decadent Cherries in Spiced Port Wine. The initial thought for this treat was the result of some spiced cherries that were served alongside a charcuterie plate that Terry and I enjoyed at a local restaurant.
Of course, as I am wont to do, I went home thinking…’Hey, I bet I could make that’ and began noodling the spices and flavors that I thought might get me close to what I wanted.
Port Wine is the vehicle for carrying the warm spices of cardamom, cinnamon, and cloves, but also adds some depth to the canned cherries without battling the fruit.
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The most time-consuming task in making Cherries in Spiced Port Wine will be pitting the cherries, a job that I found that my son used to really enjoy. But I will caution, cherry juice tends to fly really well and land in spots you would never have thought it would. So…wear an apron and do it in a space that has easily wiped down surfaces.
I have been using this OXO Cherry Pitter for years and am very happy with it.
Before we dive into the Cherries in Spiced Port Wine recipe, let me give a little disclaimer here. I will experiment with just about ANYTHING, except when I am canning. There is a part of me that thinks that the USDA might be a tad overboard on putting the fear of God into everyone when it comes to canning, but botulism is a real thing and I’m not one to tempt it.
So, when I ‘invent’ a canning recipe, I usually rely pretty heavily on tried and true sources, only altering those things that don’t affect pH which is especially important when water bath canning.
The Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
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So, once again, let’s revisit how you could use your delightful Cherries in Spice Port Wine. You could:
If you like this post, I bet your cherry-loving self would love my recipe for a Cherry and Almond Cream Crostata.
If you’d like to add this Cherries in Spiced Port Wine recipe to your cooking repertoire, pin the following image or bookmark this page.
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