- Makes: 16 servings
- Yield: ~50 cherries
- Hands On 23 mins
- Total Time Up to 1 week
Next time you serve a cheese or charcuterie board, swap the olive jar for a dish of these ruby cherries. Their piquant flavor comes from steeping in a brine of cider vinegar, cloves, cinnamon and orange peel. (The flavor intensifies over time; we like them best when they steep 3 to 5 days.)
fresh sweet cherries (do not remove stems and pits)
packed brown sugar
crushed red pepper
- With a sharp fork, wooden skewer or toothpick, poke cherries several times (so brine can penetrate skin). Place in a quart jar.
- Using a vegetable peeler, remove two 4-inch-long strips of zest about 1-inch wide from the orange. Juice the orange (you should have 1/4 to 1/3 cup juice). In a small saucepan, combine juice, vinegar, sugar, salt, cinnamon, cloves, allspice and crushed red pepper. Bring to a boil; reduce heat and simmer, uncovered, for 8 to 10 minutes until reduced by about half. Stir in orange zest. Let brine cool for 5 minutes and pour over cherries. Let jar cool to room temperature.
- Cover jar tightly and turn several times to blend mixture. Refrigerate for at least 24 hours before using. Will keep in refrigerator for up to 1 week.
(Quick-Pickled Cherries)Servings Per Recipe 16, Fat, total (g) 0, vit. C (mg) 2, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 6, fiber (g) 1, sodium (mg) 36, sugar (g) 5, Potassium (mg) 66, pro. (g) 0, calcium (mg) 5, cal. (kcal) 24, vit. A (IU) 20, iron (mg) 0, Niacin (mg) 0, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0