Spiced Cherries – A La Amarena

This recipe is reminiscent of the Italian specialty Amarena Fabbri, available only in select delicatessens.

Mash the ginger on a work board with the flat side of a large knife.

Place the spices in a large saucepan with the vinegar and sugar and heat gently, stirring throughout, until the sugar is dissolved.

Add the cherries to the broth and gently toss gently until soft.

Remove the cherries with a slotted spoon and place them in a plastic strainer with a baking dish underneath to drain. Boil the vinegar-sugar solution to a thick syrup and fold in the collected juice from the baking bowl., Remove the spices with the slotted spoon.

Return the drained cherries to the baking broth form and bubble briefly, then pour into preheated clean and dry jars. Seal with acid-proof lids and keep refrigerated, dark and dry until opened, at least 2 weeks.

These sweet and sour cherries taste excellent with roasted game, exceptional with venison, hare and deer respectively, they also go well with game dishes.

Tip: Always use aromatic spices to refine your dishes!

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