I got this recipe from
taste.com 250ml (1 cup) water
155g (3/4 cup) caster sugar
1 star anise
1 vanilla bean, split lengthways (because I was using 250 ml jars I cut them into quarters)
1 x 8cm-strip orange rind (also cut into a couple of pieces)
700 g fresh cherries, pitted
250ml (1 cup) port
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Makes : 1L (4 cups)
Method
Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in hot, soapy water and rinse well. Drain on a rack.
Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves.
Increase heat to high and bring to the boil. Add the cherries. Reduce heat to medium and simmer for 3-4 minutes or until cherries soften slightly.
Use a slotted spoon to transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
Bring syrup to the boil over high heat. Boil for 5 minutes or until syrup thickens. Add port and bring to the boil. Use a candy thermometer to ensure syrup reaches 85°C.
Pour syrup over the cherries in the preserving jar and seal immediately.
Turn upside down for 2 minutes.
Turn upright and set aside until cool.
Label, date and store in the fridge for up to 1 month.
Notes
Serve these preserved cherries in port as an accompaniment to ice-cream or on toasted brioche or waffles.
Because I had planned to make this for four gift hampers I made this twice this weekend as I found that this recipe only did a little over 500 ml capacity and the syrup was only just enough to cover each batch of the cherries. However, there were a few cooked cherries left over (minus the syrup) and they are very nice so I should imagine those that are in syrup will be very tasty once the port has permeated through.
Very easy recipe to make, the most tedious part was pitting the cherries!
