Cherries in Wine

2 quarts red wine

2 cups sugar

2 cups orange juice

24 whole cloves

16 (3-inch) strips of orange zest

4 pounds cherries, stemmed and pitted

Place the wine, sugar, orange juice, cloves and orange zest in a medium pot. Bring to a low boil over medium heat, stirring all the while to dissolve the sugar and ensure that it does not burn. Wash four pint jars, and scald by dipping them into boiling water. Prepare the lids and rings according to the manufacturer's directions.

Add the cherries to the wine, and simmer for 10 minutes, until they are soft but not collapsed. Remove with a slotted spoon, and ladle into the scalded jars.

Reduce the wine mixture remaining in the pot to about half its volume, cooking it over medium-low heat. This will take about 10 minutes, and the resulting liquid will be rather viscous. Strain the wine mixture, and pour over the cherries in the jar, leaving a ½

to ¾

inch of head space.

Wipe the rims, set the lids and screw on the bands until they are finger tight (as tight as you can make them by hand). Place the jars in a big pot with a rack on the bottom, and add enough water to cover the jars by 3 inches. Bring to a boil over high heat, then lower the heat to medium and gently boil the jars for 20 minutes. Turn off the heat, and allow the jars to rest in the water for 5 minutes.

Remove the jars, and allow to cool, untouched, for 4-6 hours. Check the seals. If not sealed, refrigerate the jar and use the contents as soon as possible. If well sealed, label and store in a cool, dry place for up to a year. Refrigerate after opening.

Serving suggestion: Serve a ½

cup of the cherries in a wineglass with a dollop of whipped cream.

Makes four pints,

Cook's note: Before beginning, rinse and drain the fruit well and then stem and pit, using a cherry or olive pitter. You could also leave in the pits.

"Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods" by Eugenia Bone (2009 Clarkson Potter)