Pepper Cherries
Pepper cherries: The power of the cherry comes from the jar here. Delicious side dish for game meat or dark poultry such as duck.
Ingredients
- 1.25 kg sour cherries or 1 kg thawed frozen cherries
- 3 oranges (including 1 organic)
- 200 ml red wine vinegar
- 3 tsp pink peppercorns
- 3 tsp dried green peppercorns
- 1 tsp white peppercorns
- 1 stick cinnamon
- 200 g gelatin sugar (3:1)
- a pinch of salt
Instructions
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1.
Rinse four 400‑ml jars and lids with boiling water, then turn them upside down on a kitchen towel to dry.
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2.
Wash the cherries, pith out with a cherry pitter and measure 1 kg. Rinse the organic orange hot, pat dry and finely grate its zest.
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3.
Halve all oranges, juice them and measure 200 ml of juice.
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4.
In a pot combine vinegar, orange juice, orange zest, the three pepper varieties, cinnamon and gelatin sugar; bring to a boil while stirring constantly for 3 minutes.
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5.
Add the cherries to the boiling liquid and bring back to a boil.
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6.
Cook for one more minute, season with a pinch of salt, then immediately fill the prepared jars hot and seal. Leave upside down for 5 minutes, then stand upright. The cherries taste best after 2–3 months of storage (sealed and kept dark they keep about a year).
