Cherries in Red Wine

Cherry season is well under way here in San Diego, and the farmers' market has been selling wonderful juicy bing cherries for over a month now. The season in San Diego lasts for several months starting in mid-late May, so now is the time to buy them at their best.

As the cherry season is short in most areas, preserving them is a great way to prolong the season, and they can be used in sweet and savory dishes. This recipe for cherries in red wine can be done safely using a hot water canner, as the cherries have high acidity, as do the wine and orange juice. You will need 4 Ball or Kerr pint jars, together with lids and bands to make this recipe. Alternatively, if you do not wish to hot water can the fruit, simply make the recipe and refrigerate the fruit, but use within 2-3 days.

Recipe for Cherries in Red Wine

Ingredients (makes 4 pints)

• 2 quarts red wine
• 2 cups sugar
• 2 cups orange juice
• 24 whole cloves
• 16 3-inch strips orange zest
• 4 pounds Bing cherries, pitted (about 8 cups)

Recipe

1. Place the wine, sugar, orange juice, cloves, and orange zest in a medium pot. Bring to a low boil over a medium heat, stirring to dissolve the sugar.
2. Have ready 4 scalded pit jars and their bands (to scald, dip the jars in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 mins).
3. Simmer new lids in a small pan of hot water to soften the rubberized flange.
4. Add the cherries to the wine, simmer for 10 minutes, until they are soft but not collapsed.
5. Remove the cherries with a slotted spoon, and ladle them into the hot jars.
6. Reduce the wine mixture to about half its volume.
7. Strain the wine mixture, and pour over the cherries in jars, leaving 1/2 to 3/4 inch headspace.
8. Wipe the rims, set on the lids, and screw on the bands fingertip tight.
9. Place the jars in a big pot with a rack in the bottom and add enough water to cover he jars by 3 inches.
10. Bring to a boil over high heat, then lower the heat to medium and gently boil the jars for 20 minutes.
11. Turn off the heat, allow the jars to rest in the water for 5 minutes, and then remove.
12. Allow the jars to cool, untouched, for4 to 6 hours.
13. Check the seals, and store in a cool, dry place for up to a year. Refrigerate after opening.

This fruit is amazing drizzled over pound cake, cheesecake, or served in tall glasses with whipped cream, ice cream, or yogurt. It makes an elegant dessert in minutes, and looks stunning with the dark fruit.

It can also be served with savory dishes, if you heat it first. More recipes can be found alongside this one in the book, Well Preserved by Eugenia Bone, a great book for anyone interested in home canning.

Cinnamon Applesauce

Making applesauce is a great way to spend a fall afternoon, and if you make it before Thanksgiving, it's a great gift for your guests.

It is basically making the very simple sauce, and preserving it in jars. Once made, it can be sealed and stored in jars in the refrigerator for up to 2 weeks. The applesauce is great for using as filling in pies and tarts, and can be served as a side with pork and ham.

Cinnamon Applesauce - Ingredients

• 16 unpeeled red-skinned apples, such as MacIntosh or Rome Beauty (cored and quartered)
  
• 1 1/4 quarter cups fresh lemon juice (about 8 lemons)
• 1/2 cup sugar
• 2 4-inch cinnamon sticks, broken in half
• 2 cups water

Method

1. Put the apples in a large, heavy saucepan.
2. Sprinkle them with lemon juice and toss thoroughly to coat.
3. Add the sugar, cinnamon sticks, and water. Bring to a boil, then immediately reduce the heat to medium-low.
4. Cover the pot and let simmer until the apples break down to applesauce, 30 - 40 minutes.
5. Remove from the heat, uncover, and let the apples cool slightly in the pot.
6. Discard the cinnamon sticks.
7. Using a rubber scraper, gently push the apples through a coarse-mesh sieve or food mill. Discard the peels.
8. Return the applesauce to the pt, and heat until it begins to bubble. Transfer to hot, sterilized jars.
   
9. Seal and store in the refrigerator for up to 2 weeks.