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.)

Source: Midwest Living

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Recipe Summary

hands-on:
23 mins
total:
1 week
Servings:
16
Yield:
~50 cherries
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a sharp fork, wooden skewer or toothpick, poke cherries several times (so brine can penetrate skin). Place in a quart jar.

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  • 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.

Nutrition Facts

24 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 36mg; potassium 66mg; carbohydrates 6g; fiber 1g; sugar 5g; proteing; trans fatty acidg; vitamin a 20IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 1mcg; vitamin b12mcg; calcium 5mg; ironmg.

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