Sunday, November 24, 2013
Homemade Cherry Syrup
- 4 c cherries (frozen work great, especially if you can get a blend of types)
- 3/4 c sugar
- 1/2 t cinnamon
- 1/8 t fresh ground nutmeg
- 1/2 t salt
- 2 T cornstarch
- 1 c water
Instructions
- Be sure your cherries are pitted. If you're using frozen ones, you should be good to go.
- Add cherries, sugar, cinnamon, nutmeg, salt, and water to a heavy saucepan and turn the heat to medium. As the sugar dissolves, stir gently to ensure it's all combined.
- Bring to a boil, then turn down and simmer for 20 minutes until reduced somewhat.
- Make a slurry with the cornstarch and a little cold water, using a fork to combine and ensure there are no lumps. Add the slurry to your syrup and stir again to incorporate. Cook another five or so minutes until the syrup is thickened a bit, just so that it coats a spoon instead of sliding straight off.
- I have no desire or interest in mashing the cherries that remain in the syrup or in straining them out. I find they add a marvelous texture and flavor, and I don’t want to lose that. The fact that it saves me a step or two? That’s just a bonus.
- Pour immediately into clean jars and seal. Once they've cooled, place them in your fridge. You can store them in the fridge for a few weeks, but I don't expect that they'll last any longer at your house than they did at mine.
# posted by Chelsea @ 11:16 AM 
