Ah yes, the baby brain – still very much in effect. Me naming a post “Back from the baby abyss” a few months ago was like George Bush unfurling that “Mission Accomplished” banner in Iraq in 2003 – premature, to be sure. Delusional, no doubt. Hence this blog has been cloaked in a gradually thickening layer of digi-dust of late (last post: Oct. 20 – eek!).
Alas, four and a half months in and I wonder every day when I shall fully emerge from the baby abyss. And what’s this? A cherry post in late November? Here’s how I defend it: they’re coming into cherry season in Australia! And the recipe’s inspired by this one from the Australian food site taste.com.au. And I lived in Sydney for three years. So this is for all my Aussie canners (you know who you are). It makes a great holiday gift. I’d love to say more about it, but I’ve got some spit-up to change and diapers to wipe out of my hair.
Cherries in spiced port
2.5 lbs cherries, pitted
2 cups water
1.5 cups sugar
1 3/4 cups port
4 strips orange rind
2 star anise
1 vanilla bean, split open
First, tie your spices like a sweet little bouquet guarnie with twine and cheesecloth. Then, add the sugar and spice bag to the water and warm over medium-low heat, stirring to dissolve the sugar before bringing to a boil. Add the cherries then reduce to a simmer and cook for another five minutes or so.
With a slotted spoon, remove spices and set aside, then remove cherries and transfer to your hot, clean jars. Put the spices back in, add the port and bring syrup back to a boil. Cook for another five to seven minutes or more, to reduce and thicken. Then pour your syrup over your cherries, screw the tops on and process in a boiling water bath for 20 minutes.
8 Comments
I can only imagine how good these are…we did some with rum this summer but Port? Now, there’s a really good idea!!
Cherries in rum, huh? Interesting. Yeah, it’s fun to experiment with different fruit and booze combos – can’t wait next summer! (We are in the midst of an intense snowstorm here, so summer really does seem like a very distant memory…)
Well, I think cherries in port must be one of the best things to have in the midst of a horrible snow storm! Aside from power and heat of course.
Did I read something wrong? Where did I get snow storm from? See, two years later and I still have baby brain.
These look fab. Maybe I overlooked it when I was reading, but, what was the yield for this recipe?
Baby brain lasts until they are consistently and reliably sleeping through the night AND Mom is consistently and reliably getting a full night’s sleep. I figure that happens when they’re about … 16? No, wait, then you lie awake worrying about where they are …
Nope. Have babies, lose brain. It gets worse with more babies.
Eek! Baby brain again- not sure about the yield – I think it was about four half-pints?
Ha ha! Exactly: SLEEP. It is the foundation for any proper brain function. I can only vaguely remember what a “full night’s sleep” even means, let alone feels like…
Post a Comment