Everyone's favorite, dark cherries are paired with fruity merlot wine and ambrosial hints of raspberry, scented geranium, galangal root, bergamot, black pepper, cinnamon, vanilla and bay. For sheer complexity of flavors this is my most interesting product. Enjoy with pork, duck, game hens, quail, beef or lamb–deglaze your pan with some syrup and stock to make a sauce.
Serve on the plate like a pickle or chutney, or in a little bowl on the side with a spoon for the syrup, which is every bit as good as the fruit. Coat a champagne flute with syrup, fill and drop in a cherry. Great with cheese, or just spoon a few over good vanilla ice cream!
Note: fruit fills the jars when raw but shrinks in processing, adding their juice to the syrup. Not pitted.
Ingredients: whole cherries, wine, sugar, vinegar, corn syrup, herbs & spices