Stewed Cherries, Sweet or Savory
Instructions:
When it’s sweet, it’s a simple treat, not unlike cherry pie
without the crust. When it’s savory, it’s a lovely sauce for
any kind of game bird (duck especially), pork, or juicy
and rich steak. Either way, it’s best made with sour cherries.
Use fresh if you can find them, though frozen are
good, too.
To make it savory, use the stock or wine and add sugar
to taste if you’re using sour cherries; to make it sweet, use
the wine or water and add as much sugar as you like.
Other fruits you can use: apricots, cranberries, currants,
grapes, or blueberries.
2 pounds cherries, preferably sour
1 cup water, red wine, or stock (see headnote)
Sugar to taste
Salt and freshly ground black pepper (for savory)
1/4 teaspoon ground cinnamon (optional for sweet), or
1 sprig fresh thyme (optional for savory)
1 tablespoon freshly squeezed lemon juice if using
sweet cherries, or to taste
1 teaspoon minced lemon zest (optional for sweet)
MAKES: 4 to 6 servings
TIME: About 30 minutes
- Pit the cherries and combine them with the liquid in a medium saucepan over medium-high heat and cook, stirring occasionally, until the cherries are very tender, about 20 minutes.
- Stir in the sugar, salt, pepper, and cinnamon if you’re using them; taste and add more seasoning, including the lemon juice and zest if you like. Serve the cherries warm, at room temperature, or cold.
- Cherries in Port, Sweet or Savory.
- Make either the sweet or savory version, but substitute port (wine) for the water, wine, or stock. Port is sweet, so be sure to taste the cherries before adding the sugar.
- Cherries Jubilee.
- Omit the cinnamon, lemon juice, and lemon zest. Proceed with the recipe, making the stew quite sweet. Dole out 4 to 6 servings of vanilla or other ice cream. Add 1/4 cup brandy (it must be at least 80 proof ) to the cherries while still warm; carefully touch with a match, then spoon the flaming mixture over the ice cream and serve.