Sweet cherry . Delicious fruit dessert with a characteristic sweet and sour flavor, very healthy, nutritious and easy to prepare.
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- 1 Story
- 2 Ingredients
- 3 Preparation
- 1 Variant 1
- 2 Variant 2
- 3 Cherry jam
- 4 Cherry paste
- 5 Sweet cinnamon cherries
- 5.1 Tips and tricks for cooking sweet cinnamon cherries
- 4 Curiosities
- 5 Nutritional properties
- 1 Properties
- 6 Sources
The origin of this sweet seems to come from the ancient Greek colony of Kerasos (to which it quite possibly gave its name), located on the Black Sea coast .
Cherries were a very important local crop, until Lucullus, the Roman general who commanded the Roman troops in the war against Mithridates VI of Pontus , found this crop and took it to Rome , becoming very popular throughout the empire. The ancient city of Kerasos is the current Giresun, close to Trabzon .
- 2 kg. of cherries
- 300 grs. of sugar
- 200 cc. of water
- 1 lemon
Place the sugar along with the water in a saucepan over medium heat, until it reaches the boiling point. Unroasted cherries are boiled for 6 minutes. They are removed from the fire and left to rest overnight. The next day, the cherries are drained and reserved. Once again the syrup is brought to a boiling point, and the fruit is incorporated until it boils again. It is poured into sterilized jars.
Remove the stems from 2 kilos of cherries, wash and peel them. Put 6 cups of sugar with 1/2 cup of water in a saucepan, mix very well until the sugar dissolves and, if necessary, add a little more water. Put it on the fire and when it boils, add the cherries and cook for 5 minutes; remove from the heat and when it is cold transfer it to a glass bowl. The next day, cook again, adding the strained juice of 1 large lemon and 1 cup of glucose; take care that it is not overcooked. Pack when lukewarm.
Cut the cherries in half and remove the pit. Weigh them and calculate 70% sugar. For example, if we have 1 kg of cherries, we must put 700 g of sugar and the juice of 1/2 lemon. Put the cherries, lemon juice and sugar in a saucepan and, only if the fruit is too dry, let stand 20 minutes before starting to cook.
Bring to a moderate heat, stirring until the fruit loose liquid and boil until it takes a sharp point. Remove from the heat and, if desired, pass 1/3 of the fruit through a sieve or mixer.
Mix, heat pack in 360 g glass jars, and sterilize for 25 minutes in boiling water.
The first thing is to choose firm and small fruits; and weigh them. Wash the fruit and prick it with a thick needle in 4 or 5 places. Soak for 48 hours, changing the water 3 times a day. Drain the fruit and place it in a pot for preserves with cold water that covers them. Light the fire and gradually increase the intensity, so that they heat slowly, but without boiling.
Reduce the heat to a minimum and remove the fruit with a slotted spoon, as they rise to the surface. Transfer them to a large container with cold water and then put them to drain. Throw the water where they have been heated. Put the pot of jams on the fire with 1/2 liter of water and 1 kg. of sugar for every kilo of fruit. When the sugar has completely dissolved, add the fruits and leave them until they boil. Remove them immediately, with a slotted spoon and place them in a large bowl, so that they are not too tight. Bring the syrup left in the pot to a boil and pour it over the fruits. Leave it like this until the next day.
After this time, pass the syrup through a strainer to the preserves casserole. Put it on the fire and, when it starts to boil, put the fruits in it. When the boil rises again, remove the fruits and repeat the same operation, day by day, until the fruits absorb all the syrup. You have to watch the cooking, as the syrup thickens, to avoid making caramel . Place the fruit on a rack, lined with absorbent paper and put them to dry, in the sun or in a hot place during the day, near a radiator or in the oven (previously heated with low temperature and then turned off). Turn the fruits often to dry well on all sides.
It weighs per kilo of fruit and a quarter of sugar; stems and bones are removed and cooked in cold water; when it has boiled a little, drain well and pass through the sieve, cooking the pasta by itself and moving it constantly until it thickens. Then put the pasta and sugar together, boiling for ten minutes while moving it, and when it is cooked, pour it into the jars. No jar of candy should be covered until two or three days after filling.
Sweet cinnamon cherries
- Pit the cherries.
- Bring the pitted cherries to a boil with a cup of water, the lemon juice and a little cinnamon, until tender. If necessary add more water. In the end the important thing is that the cherries are tender. It can take about an hour.
- Dilute the cornstarch in 1/2 a glass of water. Add to the cherries. Boil.
Tips and tricks for cooking sweet cinnamon cherries
- Serve cold.
- If the dessert is for the elderly, dilute the cornstarch in some liquor, cognac , whiskey , rum , etc.
To remove a cherry without breaking it, insert the tip of the “potato peeler” into the hole left by the little bit when removing it, rotate it around the pit and extract the “potato peeler” along with the pit.
The cherry is a fruit rich in vitamins A, B, C, E and PP, in iron , calcium , magnesium , in potassium and sulfur . The average composition of cherry per 100grs: 82% water, 15g of carbohydrates, 0g of proteins, 0g of lipids. 250kJ energy. Beware, rich in sugars, cherry is not recommended for diabetics (especially outside main meals) and it is better not to consume it excessively if you are overweight or dieting.
Cherries help with renal elimination, aid in inflammation of the urinary tract and are highly recommended in people suffering from gout or kidney stones, as well as in cases of rheumatism.