Jolly Pumpkin La Roja Pickled Cherries
This recipe for Jolly Pumpkin La Roja Pickled Cherries is a perfect way to capture a peak of the seasons sweetness and preserve the cherry. Use these with a cheese plate, charcuterie platter, a Manhattan cocktail or use to make a sauce for wild game.
Servings Prep Time
2pints 15minute
Cook Time Passive Time
5minute 1hour
Servings Prep Time
2pints 15minute
Cook Time Passive Time
5minute 1hour
Ingredients
Fruit and Equipment Ingredients:
Jolly Pumpkin La Roja Pickling Liquid Ingredients:
Instructions
  1. Start by cleaning the mason jars well and then submerge into a pot of boiling water, with the lids to sterilize for 15 minutes.
  2. Wash the cherries, removing any moldy, damaged fruit and any debris from leaves to stems. Dry well. It is up to you if you want to remove the pits or not.
  3. In another pan, add the La Roja, red wine vinegar, brown sugar, peppercorns, salt, cloves, cinnamon, thyme, oranges and bay leaf. Bring to a boil over high heat, stirring to dissolve the sugar and salt. Remove from the heat after 2 minutes of a boil and let the liquid cool completely.
  4. Divide the cherries between the two jars. Pour the cooled pickling liquid over the cherries, filling the jars to almost the top, making sure the cherries are submerged completely. Tap the jars on the counter, to remove any air from the jars | cherries. Seal with the lids and refrigerate for 2 weeks to 2 months. As this isn’t a hot canning technique, it’s best to store these in a refrigerator.
  5. To Serve: Open the jar and add the cherries to a sauce, by themselves, with a cheese plate or charcuterie platter or use the pickling liquid as vinegar for a salad dressing. The opened cherries will last for a month or so in the refrigerator.

Executive Chef: Sean Z. Paxton

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