100g/ 3.5 oz/ ½ cup granulated sugaror light brown sugar
1cinnamon stickNote 1
½vanilla stickNote 2
5tablespoons/ 1/3 cup AmarettoNote 3
Pit the cherries, place them into clean jars. Pour the wine in a saucepan, add the sugar and the spices.
Bring it gently to a boil and let simmer for 3 minutes, the sugar should be completely dissolved. Add the Amaretto or brandy (and vanilla extract, if that is what you are using).
Carefully, pour over the cherries in the jars. The cherries should be completely covered. The liquid should be enough, if it's not, top with more wine from the bottle (most bottles contain 750 ml/ 25 fl.oz wine anyway).
Seal the jars. Can in a water bath or in a canner for 25 minutes, adjusting for altitude.
Can in a water bath:
Place a folded kitchen towel in a large pot. Arrange the jars in the pot making sure that they don't touch each other. Cover with hot water, bring to a boil, and boil gently for 25 minutes.
Carefully remove from the water using a jar lifter. Place on kitchen towels or a cutting board and let cool completely.
Canner: Use according to its instructions.
Store the jars in a dark cool place. They will keep for at least 6 months and up to 1 year. Once you open a jar, keep it refrigerated.
If available, you can spice the wine with ½ a small tonka bean instead of all the other spices.
Or 1 teaspoon vanilla extract added together with the Amaretto.
Use Kirsch or other brandy instead.
Serving: 1/4 of a jar | Calories: 107kcal | Carbohydrates: 19g | Protein: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 16g