Black Forest Preserves Recipes
BLACK FOREST PRESERVES
From Ball Complete Book of Home Preserving, 2006 Edition. Cherries should be pitted, coarsely chopped, then packed to measure 3 cups. Recipe suggests serving with cheese, tucked into ice cream balls to make tartufo, or spread between cake layers or cookie sandwiches. Directions assume knowledge of hot water bath canning procedures. If you are new to canning, the cookbook mentioned above contains wonderfully detailed canning instructions. Another good resource is the Ball Blue Book.
Provided by LonghornMama
Categories Fruit
Time 45m
Yield 7 half-pints
Number Of Ingredients 6
Steps:
- Prepare canner, jars, and lids.
- In a bowl, combine sugar and cocoa. Stir well.
- In a large stainless steel saucepan, combine cherries and lemon juice. Stir in cocoa mixture. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
- Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in Amaretto. Remove from heat and skim off foam.
- Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Remove air bubbles and add hot preserves if needed. Wipe rim. Center lid on jar. Screw band tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil, then process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.
Nutrition Facts : Calories 776.1, Fat 0.7, SaturatedFat 0.4, Sodium 2.9, Carbohydrate 200.3, Fiber 3.3, Sugar 194.3, Protein 1.6
BLACK FOREST FUDGE
The candy gets its name from the popular German cake flavored with chocolate and cherries. Place the fudge in paper candy cups and present it in pretty boxes tied with silk ribbon and holly sprigs. From Bon Appetit The Christmas Season. I noticed that several of the reviews had a little trouble with it setting up properly and said that they would make it in a 9x9-inch pan rather than a loaf pan. Times do not include chilling time.
Provided by lazyme
Categories Candy
Time 40m
Yield 24 pieces
Number Of Ingredients 12
Steps:
- Line 9 x 5 x 3-inch loaf pan with foil.
- Place first 4 ingredients in medium metal bowl.
- Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
- Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
- Add dried cherries.
- Attach candy thermometer to side of pan.
- Increase heat to medium-high.
- Boil until thermometer registers 230°F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
- 2. Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
- Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
- Transfer fudge to prepared pan; smooth top.
- Sprinkle with chocolate chips.
- Chill until firm, about 3 hours.
- 3. Lift fudge from pan, using foil as aid.
- Fold down foil.
- Trim edges of fudge.
- Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Refrigerate in airtight container.)
- Let stand 30 minutes at room temperature before serving.
Nutrition Facts : Calories 139.9, Fat 4.9, SaturatedFat 3, Cholesterol 11.8, Sodium 16.4, Carbohydrate 24.3, Fiber 0.5, Sugar 20.7, Protein 0.9
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BLACK FOREST CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (45)Total Time 2 hrs 45 minsServings 1
- Preheat the oven to 350°F. Grease two 9" cake round cake pans., To make the cake: Combine the cocoa, flour, sugar, buttermilk powder, cake enhancer, baking powder, baking soda, and salt., In a separate bowl, whisk together the water, oil, and vanilla.
- Gradually beat the wet ingredients into the dry ingredients., Add the eggs one at a time, beating until well blended.
- Pour the batter into the prepared pans., Bake the cakes until a tester comes out clean, about 25 to 30 minutes.
- Cool the cakes in the pans for 15 minutes, then turn them out onto a rack to cool completely., To make the filling: If you're using a jar of sour cherry pie filling, strain the cherries from the syrup and reserve both; add the Kirsch and cherry flavor to the syrup.
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