Cherries in Spiced Port Wine Recipe (2024)

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Fire up the canner and put away several jars of these delightful Cherries in Spiced Port Wine. Without a doubt, these cherries are a perfect topping for a summer-time bowl of Vanilla Ice Cream, but I’ve already started dreaming about opening a jar during the cooler month of November and letting the warming spices elevate a humble Charcuterie board, a lovely Manhattan or a pork roast.

Have you been taking advantage of all of summer’s fresh bounty? About this time of the year, I start to get panicky that summer is waning and I haven’t eaten enough peaches, blueberries, cherries, fill in the blank.

That panic inevitably takes me to the farmer’s market to pick up some pounds offresh fruit; which is then consumed rather quickly by the fruit-eatinghordes that populate my home. I always manage to tuck away a portion of the fresh bounty so that I can preserve it for future use…and also because I do love to can and experiment with flavors.

It was recently cherry’s turn to be transformed into some magical treat through the alchemy of spices and heat…the result is a decadent Cherries in Spiced Port Wine. The initial thought for this treat was the result of some spiced cherries that were served alongside a charcuterie plate that Terry and I enjoyed at a local restaurant.

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Table of Contents

Of course, as I am wont todo, I went home thinking…’Hey, I bet I could make that’ and began noodling the spices and flavors that I thought might get me close to what I wanted.

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Port Wine is the vehicle for carrying the warm spices of cardamom, cinnamon, and cloves, but also adds some depth to the canned cherries without battling the fruit.

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The most time-consuming task in making Cherries in Spiced Port Wine will be pitting the cherries, a job that I found that my son used to really enjoy. But I will caution, cherry juice tends to fly really well and land in spots you would never have thought it would. So…wear an apron and do it in a space that has easily wiped down surfaces.

I have been using this OXO Cherry Pitter for years and am very happy with it.

Before we dive into the Cherries in Spiced Port Wine recipe, let me give a little disclaimer here. I will experiment with just about ANYTHING, except when I am canning. There is a part of me that thinks that the USDA might be a tad overboard on putting the fear of God into everyone when it comes to canning, but botulism is a real thing and I’m not one to tempt it.

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So, when I ‘invent’ a canning recipe, I usually rely pretty heavily on tried and true sources, only altering those things that don’t affect pH which is especially important when water bath canning.

Supplies I Use for Canning Cherries in Spiced Port Wine:

The Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase.My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and PreservedRecipes!

Cherries in Spiced Port Wine Recipe (5)

Cherries in Spiced Port Wine

lynn

Canned Cherries in Spiced Port Wine make a delicious topping for ice cream, cake, on a cheese board, in your favorite Manhattan cocktail or with your favorite meat.

4.56 from 9 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Additional Time 1 day d

Total Time 1 day d 1 hour hr 10 minutes mins

Course Canning, Preserving, Jam + Jellies

Cuisine American

Servings 4 pints

Calories 536 kcal

Ingredients

  • 4 pounds pitted cherries
  • 6 cups port wine
  • 3 cups sugar
  • 6 cinnamon sticks
  • 2 TBSP cardamom pods
  • 4 whole cloves
  • 4 TBSP balsamic vinegar

Instructions

  • Combine port wine, cinnamon, cardamom pods and whole cloves in saucepan and simmer until reduced by half.

  • While port wine is reducing, wash the cherries in vinegar water and pit.

  • Add sugar and stir to combine

  • Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance. Lay out a clean towel, along with a small bowl of white vinegar (to wipe off rims) and your canning supplies on a clean counter.

  • Strain spices from port wine

  • Ladle 1/2 cup of hot port wine syrup into each hot jar.

  • Fill jar with cherries to within 1/2 inch of top of jar.

  • Gently shake jar to pack cherries closely, without crushing them.

  • Add hot syrup to cover cherries, leaving 1/2 inch headspace.

  • Add 1 TBSP balsamic vinegar to each jar

  • Wipe rim with white vinegar

  • Remove any air bubbles and adjust headspace.

  • Center lid on jar and screw band down until resistance is met, then increase to fingertip tight. Or, if using Weck Jar, place rubber gasket, glass lid and metal clips on the jar.

  • Place jars in canner, making sure they are completely covered with water by at least one inch.

  • Cover pot and bring to a boil

  • Boil for pints and quarts for full 25 minutes, or adjust for altitude via Ball Complete Book of Home Preserving. The time to bring your pot to a boil should not be counted in the minute boil time.

  • Remove lid, wait 5 minutes and remove from canner

Video

Nutrition

Serving: 1/2 cupCalories: 536kcalCarbohydrates: 126gProtein: 4gFat: 1gSodium: 1098mgFiber: 6gSugar: 108g

Keyword canning, cherries, preserving, Spiced Port Wine

Well, what did you think?Please rate this recipe here! It helps other readers and also helps to support our site.

So, once again, let’s revisit how you could use your delightful Cherries in Spice Port Wine. You could:

  • Eat them right out of the jar (I won’t tell anyone)
  • Spoon Cherries in Spiced Port Wine over ice cream
  • Thicken the syrup a little with some cornstarch and serve over cheesecake or pound cake
  • Use as is or pit sideways, which would leave the stem on, and use in your favorite Manhattan or Old Fashioned, or any other cherry-adornedbeverage.
  • Pull some out of their liquid and serve alongside your favorite tangy cheese and meats on a charcuterie board.
  • Use them in your next Cherry Clafoutis.

If you like this post, I bet your cherry-loving self would love my recipe for a Cherry and Almond Cream Crostata.

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If you’d like to add this Cherries in Spiced Port Wine recipe to your cooking repertoire, pin the following image or bookmark this page.

Cherries in Spiced Port Wine Recipe (8)

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Until next time…

Hugs,

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Cherries in Spiced Port Wine Recipe (2024)

FAQs

What spices go best with cherries? ›

What seasoning goes well with cherries? Black pepper, cinnamon, sage, basil, thyme, mint, coriander/cilantro, nutmeg, saffron, anise, ginger, allspice, clove are the herbs and spices that enhance the flavor profile with cherries.

How long do canned brandied cherries last? ›

Store these brandied cherries in the refrigerator for up to 1 year. If canned, they will keep just as long in a cool, dark room.

What flavors compliment cherry? ›

Cherry: Pairs well with almond, apricot, black pepper, caramel, chocolate, cinnamon, citrus (especially lemon), nectarine, peach, plum, sage, and vanilla. It will do especially well in drinks with amaretto, bourbon, brandy, crème de cassis, Grand Marnier, kirsch, rum, sweet vermouth, and vodka.

What is the best way to preserve cherries? ›

Cherries, pitted or with pits, may be frozen without sugar, in water or unsweetened fruit juice, or dry, but the texture will be softer when thawed. Sweet cherries may be frozen in a single layer on shallow trays before packing into containers or zip-type plastic bags to prevent them from sticking together.

Which liquor is best with cherries? ›

Just as the rum-infused cherries reigned supreme, so did the the cherry-rum. It was buttery and fruity and all-night-drinkable. The gin and whiskey didn't transform quite as much as the rum, but were as tasty and sippable as any commercial fruit-infused spirit.

What brings out cherry flavor? ›

Boost cherry recipes with almond extract – often made using cherry pits, it enhances the natural flavour of the fruit.

Will cherries soaked in alcohol go bad? ›

Over time cocktail cherries will decline in quality, so Brigman advises monitoring for discoloration or a change in texture (cherries that've been sitting for a while might become mushy as they absorb more of the soaking syrup). Cross-contamination can also introduce bacteria to your jar of cherries.

Can cherries in moonshine go bad? ›

Moonshine has a longer shelf life than other simple spirits, lasting up to six months after opening. However, once a bottle of moonshine is opened, the shelf life is only 2-3 years. Does Moonshine with Fruit Go Bad? Moonshine that contains fruits does not go bad.

Do cherries last longer in the fridge or on the counter? ›

Keep 'em cold! Cherries will spoil quickly if left out at room temperature, so you should pop them in the refrigerator immediately upon getting home from the grocery store. Once in the fridge, cherries can last for about a week.

How do you intensify cherry Flavour? ›

Pure extracts, like vanilla extra and almond extra, as well as cherry liqueur, also enhance the flavor of cherries. What Spices Go with Cherries? Cherries pair well with warm baking spices, like cinnamon, all-spice, ginger, cloves, and nutmeg.

What is the most delicious cherry? ›

Bing cherries are the leader of this pack, along with their siblings Lambert, Chelan, Sweetheart, and Tulare. You can recognize them by their dark color and heart shape. These are all incredibly juicy and very sweet — so much so that they've been compared to candy when eaten fresh.

What cherries go in cocktails? ›

The first question: sweet or sour cherries? Either can be used, but bright-hued sour, or tart, cherries like the Morello and Montmorency varieties are the traditional choice. They tend to be smaller than sweet varieties, and their flavor holds up against the sugar syrups used typically to preserve cocktail cherries.

What can I do with too many cherries? ›

Sweet
  1. The Best Cherry Pie (With Fresh or Frozen Fruit)
  2. Cherry Pit Whipped Cream.
  3. Chocolate Cherry Layer Cake.
  4. Cherry Ice Cream.
  5. Classic Cherry Clafoutis.
  6. Cherry and Pistachio Frangipane Tart.
  7. Cherry Pit Syrup.
  8. Easy Stovetop Cherry Grunt (Stovetop Cobbler)

How to preserve cherries in mason jars? ›

Add 1/2 cup hot water, juice, or syrup to each jar. Fill jars with drained cherries, shaking them down gently as filled. Add more hot liquid, leaving 1/2" headspace. Wipe the sealing edge of the jar with a clean, damp paper towel.

Do cherries last longer in mason jars? ›

The cherries that have stems, I will put them into a half gallon or gallon sized mason jar with a paper towel at the bottom. The mason jar of cherries should be stored in the fridge and they will last for about three weeks. The bowl of cherries should also be placed in the fridge, but be sure to eat those first!

What is the best season for cherries? ›

The peak season for cherries varies depending on the type. In general, it spans from late spring to early summer. Cherries are at their prime from May to August in most regions. Sweet cherries are usually picked earlier in the season, while sour cherries are harvested a bit later.

How do you make cherries taste better? ›

Salting fruit has also been described as a way to rebalance the over-sweetness of modern-day fruit, much of which has been bred for maximum sugar content. Salt subdues the intensity of the sugar, making it more palatable. If you haven't tried salt on cherries yet, you should.

Do cherries and nutmeg go together? ›

Macerating fresh summer cherries with a little sugar, cloves, and nutmeg, reminds me of the Pacific Northwest fall.

What season are cherries associated with? ›

Cherries have a short growing season and can grow in most temperate latitudes. Cherries blossom in April (in the Northern Hemisphere) and the peak season for the cherry harvest is in the summer.

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