John Myers
Ingredients for 1 servings:
- 2 bags of sour cherries, pitted, approx. 1.5 kg
- 10 apples, cored
- 300 g sugar (preserving)
- n. B. Anise
- cardamom
- nutmeg
- Vanilla
- Cinnamon
- Ginger powder
- Allspice
- Clove powder
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
pay attention to the blood red color
Pit the sour cherries and quarter and core the apples. Then juice in a steam juicer for about 1-1/2 hours. Filter the juice and pour it into a large saucepan. Boil it down with preserving sugar (you can use less) and the spices and pour it into hot bottles. Diluted with water, the syrup tastes very Christmassy. Tip for making jelly: If you want to make jelly from the juice, measure out 900 ml of the juice after juicing. Place it in a large saucepan with 1 kg of 1:1 gelling sugar and bring to a boil. Then pour it into hot jars. Seal the jars and turn them upside down for a few minutes. I always add a little alcohol to the lids and swirl them around to ensure they are completely sterile.
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