Sour Cherry Spoon Sweet Recipes

SOUR CHERRY SPOON SWEET PRESERVE (VYSSINO GLYKO KOUTALIOU)

Steps:

• Wash thoroughly the cherries, remove the stems and drain them on some paper towel.
• Remove the pits from the cherries, being careful to keep them intact. Removing the pits can be a little tricky and you will need to use a cherry pitter. Do that over a wide pot, that you will use later to prepare the sweet, so that you can preserve the juices falling from the cherries. Place the pits into a bowl and add the water (1/2 cup).
• When done, place the cherries into the wide pot, that you have preserved the juices from the cherries and cover them with the sugar. Drain the pits from the water and pour the water also in the pot. Let them stand like that overnight.
• The next day, place the pot on the stove and bring to the boil over high heat. While the cherries boil, some white foam will probably surface on the water. Remove that foam using a slotted spoon each time it surfaces. When the syrup thickens, add the lemon juice and boil further for 30 seconds. To check if the syrup is ready, take some syrup with a spoon and let it drip over the pan. When the last drops start to drip, place a plate under the spoon and drip one two drops on different spots on the plate. If the syrup spreads on the plate, you should boil a little bit more; if the drops stand firm, then the syrup is ready.
• Remove the pot from the heat and allow to cool. In the meantime, wiggle the pot once in a while (5-6 times), to help the cherries puff and become bigger.
• Place into sterilized jars and cover when it cools down completely. Store into the fridge.

SOUR CHERRY SPOON SWEET

Steps:

• Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
• Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
• Place the cherries in a small heavy saucepan.
• Sprinkle the sugar over the top to cover the cherries.
• Add a pinch of salt along with the reserved soaking liquid.
• Place over high heat and bring to a boil.
• Lower the heat and simmer, without stirring, for 20 minutes.
• Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
• Remove from the heat and set aside for at least 2 hours.
• Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
• Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
• Stir in the lemon juice and boil for 1 minute.
• Remove the saucepan from the heat.
• Stir in the kirshwasser and vanilla and set aside to cool.
• When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.