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Cherries in Red Wine
5 from 3 votes

Cherries in Red Wine

Sweet cherries in red wine with a hint of savory spices is paradise over ice cream or cake--or even a savory dish like meat or wild rice.

Servings: 16
Calories: 203 kcal
Course: Condiments
Cuisine: American

Ingredients

Syrup base
  • 2 1/2 cups red wine
  • 1 cup water
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon fennel
  • 1 vanilla bean
  • 1 bay leaf
  • 3 prigs thyme
  • 2 1/2 cups sugar
Remaining ingredients
  • 3 ½ pounds Cherry about 2 quarts, pitted
  • 3 Tablespoons balsamic vinegar

Instructions

    Cup of Yum
  1. Bring syrup base ingredients to a boil. Add the cherries, bring back to a boil and simmer for 10 minutes. Stir in the vinegar then store in refrigerator overnight.
  2. The next day, remove and discard the bay leaf and vanilla pod. Refrigerate or freeze the cherries in syrup if you are not canning. Otherwise following canning directions below.
  3. To can (see note), return the cherries and syrup to a boil. Transfer to hot, clean, half pint canning jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and apply two-piece metal lids and bands.
  4. Process for 15 minutes in a boiling water bath if your altitude is under 1000 feet, adjusting for altitude if higher per this chart. After processing, remove from heat and let cool in canner for 5 minutes.
  5. Remove jars and let sit, undisturbed, 12 to 24 hours. Check the seals and refrigerate anything that hasn’t sealed and use it up quickly.

Notes

  • Yield: about 8-9 half pints.This recipe assume you know how to can but for a great intro to canning see the Ball Canning website.

Nutrition Information

Calories 203kcal (10%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%

* Percent Daily Values are based on a 2,000 calorie diet.