Christmas cherries

Ingredients for 2 servings:

• 1 kg cherry(s), sweet, dark red heart cherries
• 1 stalk(s) cinnamon
• 1 vanilla pod(s)
• 1 star anise
• 2 cardamom pods, green
• 300 g sugar
• 1 liter of water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Cherries preserved, ideal for Advent

To make the sugar solution, dissolve the sugar in the water and bring to a boil, then let it cool down. If you don’t like it quite so sweet, you can use just 250g of sugar. Wash, stem, and pit the cherries. Split the vanilla pod lengthwise, and split the star anise and cinnamon stick in half. Layer the fruit as tightly as possible in prepared, clean preserving jars, adding the spices between them. Here’s how to do it for each jar: 1st layer: cherries and 1/2 cinnamon stick 2nd layer: cherries and 1/2 vanilla pod 3rd layer: cherries and 1/2 star anise 4th layer: cherries and 1 cardamom pod Finally, fill the jars to the rim with the sugar solution. Close the preserving ring, jar lid, and clamps as directed. Boil the cherries at 90°C for 30 minutes. Tip: Cherries are ideal for Advent with vanilla ice cream, natural yogurt, or just on their own. I use the sugar solution for mulled wine, but you can also make children’s punch (sugar solution and cherry juice) with it.