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1 pound Fresh pitted cherries
12 ounces Granulated sugar
12 fluid ounces Cointreau or brandy (12 -14 fl. oz.)
Yield: 2 1/2 pounds
1. Select one or two narrow deep stainless steel containers such as a quarter hotel pan. Sterilize the pans by placing them in a large pot of boiling water. Remove the pans after 2 minutes.

2. Place the pitted cherries in the sterilized containers.

3. Combine the sugar and Cointreau. Pour this mixture over the cherries making certain that fruit is completely covered by the liquid adding more liqueur as needed to completely cover the fruit. Cover with plastic wrap and macerate the cherries for at least one week in the refrigerator. The cherries are ready to use as a topping on ice cream, in cakes and tortes. They will keep for 6 months.



Notes: Method: Preserving
 
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