Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Made with sour cherries, this is also excellent on grilled or pan-fried salmon. Tried some last night on wild, fresh Copper River salmon, and it was excellent. Will try it later on local red-meat trout.
I’m so glad you liked it Linda!
How long would you process in a pressure canner? I was thinking of canning this recipe as well as it is DELICIOUS and I want to share some with everyone I know. Thanks!
So glad you like it! No idea how long to process in a pressure canner. ~Elise
fantastic website and lovely recipe – is it suitable for preserving in a jar?
Looking at the recipe it doesn’t have enough acid and/or sugar to can unless you use a pressure canner. In that case I think it would be fine for canning. But if you are just doing a water bath, I would keep it refrigerated. ~Elise
What an easy, brilliant recipe! I made this today and put it on tea sandwiches w/ spicy seitan “lunch meat,” mustard, and spinach, and my guests loved it. I substituted the alcohol with 1 Tbsp apple juice concentrate, 1 Tbsp sake, and 2 Tbsp water. Boiled it down for 20-30 min for it to be syrupy.
I had a fantastic crop of cherries last year and froze them. Good thing, since this year they almost all rotted due to late rain.
Do you think this recipe would work with thawed, pitted cherries from last year?
Yes, I think it would work with defrosted cherries, given you’re going to cook them up anyway. ~Elise
Oh, my goodness, with a nice young duck . . . Can you use the rosemary fresh or dried? We’re just coming into black cherries now where I am, and I am so primed for a good luscious dish like this.
You get such beautiful photos with those pretty blue dishes and counter.
Thanks! Use fresh rosemary. Dried will have the texture of twigs. ~Elise
Are these sweet Bing type cherries, or sour pie cherries (of which I still have gallons from last year)?
Bing cherries, or other sweet cherries. ~Elise
Can you sub in cranberries? I have a bunch in the freezer from Thanksgiving.
Cherries are sweet; cranberries are sour. If you want to make a cranberry sauce, you will need to add a lot of sugar. ~Elise