Pickled Cherries Amarena Style

1. As it is written below, I had done it earlier and I do not want to withhold it from you as an alternative. The result is nice – but – it wasn’t enough for me to always have an all-rounder at hand.

Preparation brand simple

1. Wash and stone the cherries. Then sugar was added to the pot and the cherries were added. I then stirred everything (similar to making jam) over medium heat. The result was then kept simmering for 10-15 minutes until the sugar had melted. The cherry juice that had now formed was reduced to a syrup after I had achieved the “syrupy” feel for a further 10 minutes. Then lime juice, amaretto and some flavors came in as ingredients. These were then boiled down for another 10-15 minutes. Finally, the cherries were filled into glasses with the boiled syrup and sealed. I personally call that the old canning method.

Now the “new kind” is almost perfect

The recipe is the result of several years of testing

1. Stone freshly picked cherries (or from the trusted farmer) and then rinse. Let dry on a “dark” kitchen towel. Then I cut cherries in half (with half the total amount of cherry) and put them in a bowl. These are wetted with the alcohol. Then I put the remaining ones on top and leave them covered until further processing.

day 2

1. Today 1 liter of mulled wine (or red wine with mulled wine spices) is reduced in a kettle. Then take a glass (I always take two glasses of 1 liter each) with a vacuum seal. You now have to rinse this with hot water. Here you put the well prepared cherries and the brown sugar. Add the reduced amount of mulled wine and put the lid on it. Shake well and let stand until day 6. Shake it from time to time to prevent sugar from settling in the bottom area – it dissolves completely and gives off its aroma completely.

Day 6

1. Put the contents of the glass in a saucepan and boil it once. Now the lime juice is stirred in. The lime juice helps to bind the liquid. Stir back into the glass and the icing sugar. This settles as far as it is not yet connected with the liquid components – in the ground – that is also correct. Now stir your cherries once every day – you will see that the powdered sugar does its job – because the liquid is slowly becoming creamy and your cherries are wonderfully crunchy and pulled through.

Day 9

1. Now put the vanilla pod and pulp in a saucepan and heat it up with some of the cherry syrup from the glass. Now stir in the bitter almond aroma and pour it into the glass with the cherries. Shake well and let rest.

Day 12

1. Now you have the choice – to finalize your personal result. Reduce the cherry juice (or pomegranate juice) and add to the glass with the cherries. Stir – and enjoy immediately 🙂 or just let it stand. My cherries have been in the glass for 6 weeks now – and they really have a certain “addiction factor”.
2. These cherries are suitable for almost everything that can use a special KIRSCHKICK. Sauces, desserts, cakes, chutneys, dips and much, much more.

Bon appetit and culinary greetings your Biggi ♥