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Amarena Cherries My Way
The perfect amarena cherries my way recipe with a picture and simple step-by-step instructions.
Amarena cherries my way
Day 1 to 5
- 500 g Knubbelkirschen, dark
- 100 ml Wine spirit (alcohol 96.4%)
- 250 g Sugar, brown
Day 6 to 9
- 200 g Powdered sugar
Day 10 to 13
- 500 ml Port wine, red
- 1 bag Mulled wine spice (for 1 bottle of wine)
- 1 Lime juice, freshly squeezed
- 1 tbsp Vanilla flavor
- 1 tbsp Amarena cherry flavor
- 1 Star anise
- 50 g Masalakandis (with spices)
Day 14
- 500 ml Amarena cherry nectar
Day 1 to 5
- Wash the cherries and put them in a cherry pit. Then pour the spirit into a bowl and stir. Let stand covered for an hour. Pour the juice from the cherries (drained beforehand) and the alcohol into a saucepan. Bring to the boil and reduce by half. Pour into a tall glass container with the cherries. Now it is filled with the brown sugar and stirred. Now it has to go through for 5 days!
Day 6 to 9
- Stir once and then add the powdered sugar. Let it sag and stir well later so that everything connects well. Let it steep for 3 days and always stir in between.
Day 10 to 13
- After stirring, put the whole thing in a saucepan. Pour port wine over it and add the mulled wine spice. Bring to a boil and then reduce again. Then let it cool down a bit and pour it back into the glass container.
- Halve the lime, press and pour the juice into the glass container. Mix in, stir in vanilla and amarena cherry aroma one after the other. Add the star anise, close the glass container and let stand or steep for another 3 days. Always stir from & to.
Day 14
- Take a saucepan and pour the whole thing in again. Add the Amarena – Kirsch – hectare, bring to the boil or reduce – reduce. Pour back into a new, clean glass container, close it and let it rest for a long time until it has a thick consistency. Stir once a day so that all of the oxygen gets so that no mold can form.
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