Sour Cherries in Syrup

Name: Sour Cherries in Syrup
Yield: makes 2 cups (600 g)
Ingredients: 3 cups sour cherries from a jar, with their light syrup, about 1 1/2 pounds (675 g); 1 cup (200 g) sugar

December 9, 2011

If you’re as wild about sour cherries as I am, you’ll be as happy as I was to discover that big jars of them are available in Eastern European markets and specialty grocers (see Resources, page 237). They come packed in light syrup and are a fraction of the cost of their pricey Italian counterparts, and they’re simple to candy yourself. Once cooked and cooled, if you wish to mix the cherries into ice cream, drain them of their syrup completely (until they feel dry and sticky), and then fold them into your favorite flavor. I recommend White Chocolate Ice Cream (page 33), or try the Toasted Almond and Candied Cherry Ice Cream (page 60). Or simply use one, or more, to top off an ice cream sundae. (Save any leftover syrup to mix with sparkling water to make homemade sour cherry soda.) This recipe calls for 3 cups of cherries, which includes their syrup.

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