Preserved Cherries
Credit: David Sawyer
A healthier and more delicious alternative to the red-dyed maraschino cherries.
MAKES 2 QUARTS
2 cups sugar
1 cup white wine
8 allspice berries
2 tsp. black peppercorns
1/2 cup pomegranate molasses
zest of 1/2 lemon
2 quarts sour cherries
1. Combine sugar with 2 cups water in a medium saucepan over medium-high heat. Bring to a boil and cook until slightly thickened, about 5 minutes. Reduce heat to medium-low, add wine, allspice berries, black peppercorns, pomegranate molasses, and lemon zest, and simmer 20 minutes.
2. Add cherries to liquid, turn off heat, and allow mixture to cool. Transfer cherries and their syrup to a container. Refrigerate two weeks before using. Mixture keeps, refrigerated, for up to 6 months.
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