Cherries in balsamic sauce with honey

The original preparation of cherries for the winter. This recipe will be useful to someone who loves cherries very much, but just got tired of eating it. You can use the recipe for canning this berry. We prepare a delicious snack with our own hands.

Galina

Recipe author

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Composition / ingredients

Servings:

Cherries (pitted cherry berries)

Marinade:

Balsamic vinegar

250

Honey (After the first cooked batch, they asked to make it without sugar, added honey to the recipe and liked it very much. If you want to do it with sugar, then you need 260 g)

200

Water

500

Salt (a couple of pinches)

to taste

Spices:

Cinnamon (2 cinnamon sticks)

to taste

Bay leaf

Cilantro, coriander (coriander seeds)

Peppercorns (2 teaspoons without slide)

to taste

Orange peel (3-4 wide strips of zest, depending on the size of the orange)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 0 % 0 g

Carbohydrates 73 % 16 g

78 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare all the necessary ingredients. The first time I cooked with sugar, but for people who do not use sugar, I made it with honey and I really liked it.
Step 2:
Wash the cherries, dry them and remove the bones
Step 3:
Carefully cut into halves with a sharp knife
Step 4:
That's such a meaty and juicy beauty
Step 5:
In prepared and sterilized jars (250 ml), distribute the spices. (For the first time I overdid it with cinnamon and laurel, so the amount in the recipe is reduced). But you can put it to your taste.
Step 6:
Arrange the cherry halves into jars
Step 7:
In a saucepan, combine water, balsamic vinegar, salt and honey (or sugar). Bring the marinade to a boil and boil for 5 minutes. Pour hot marinade over the cherries so as to completely cover the berries.
Step 8:
Put a cloth napkin on the bottom of a wide pan of hot water. Make sure that the temperature of the water in the pan corresponds to the temperature of the jar with the workpiece, otherwise the jar may burst. Immerse the jar in water "up to the shoulders" and cover with a lid. Bring the water to a boil and sterilize the workpiece at a quiet boil for 5-8 minutes. Remove and tighten the lids.
Step 9:
Turn the jars over, cover with a warm blanket and leave to cool.
Step 10:
Pickled cherries should be served with cheeses, pates and meat dishes.

Find out the secret of cooking the original cherry billet for the future. Cherries are a sweet berry, so you will need very little sugar when preparing blanks for the winter (sugar can be replaced with honey). Cherries ripen in early summer, the harvest time of this wonderful berry lasts only a few weeks. Therefore, right now, read and bookmark the advice on how to make a billet of cherries pickled for the winter. Cherries are obtained with a tart note and sweet and sour taste. A rich sauce can be used to make marinade for chicken or turkey kebab. Such fragrant berries will make the taste of any meat much brighter and piquant. Bon appetit!