Cherries Simmered In Red Wine Recipes

CHERRIES IN SPICED WINE SYRUP

Steps:

• Tie bay leaf, cloves, peppercorns, and zest together in a cheesecloth bag.
• Combine Zinfandel, kirsch, water, sugar, and cheesecloth bag in a 4-quart heavy saucepan and bring to a boil. Add fresh or frozen cherries with any juices, cinnamon stick, and vanilla bean and simmer, uncovered, until cherries are tender but still hold their shape, 3 to 4 minutes.
• Drain cherries in a sieve set over a bowl. Return cooking liquid to pan along with vanilla bean, cinnamon stick, and cheesecloth bag and boil until reduced to about 1 1/4 cups, about 12 minutes. Cool liquid slightly and discard vanilla bean, cinnamon stick, and cheesecloth bag. Transfer cherries and cooled liquid to jar and chill, covered, at least 2 hours to allow flavors to develop.

SWEET CHERRY JAM WITH SPICES AND RED WINE

Steps:

• Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours.
• Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

CHERRIES SIMMERED IN RED WINE

Steps:

• Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.
• Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.

ORANGES SIMMERED IN RED WINE

Steps:

• Cut a slice off the top and bottom of each orange to expose the flesh. Cutting from top to bottom, following the contours of the orange, completely remove the peel and white pith. Discard the peel and set the oranges aside. In a saucepan, combine all of the remaining ingredients except the mint leaves. Heat to a simmer. Add the whole peeled oranges and simmer, uncovered, 10 minutes, turning the oranges every 2 minutes. Remove from the heat and set aside to cool to room temperature in the liquid, turning occasionally. Chill. To serve, cut each orange crosswise into 1/2-inch-thick slices. Spread the slices, overlapping them, on small serving plates. (The outsides of the oranges will be redder than the insides.) Drizzle a little liquid over each plate and sprinkle with mint.

TURKEY WITH WINE-SIMMERED FRUIT STUFFING

Steps:

• Preheat oven to 325°F Spread bread on bottom of shallow baking pan. Bake until browned (20-30 minutes) stirring occasionally.
• Place wine, apples, apricots, cherries, and raisins in a saucepan. Bring to a boil on high heat. Reduce heat and simmer for 5 minutes until wine is absorbed. Remove from heat and cool slightly.
• Melt butter in large skillet. Add onion and celery. Cook and stir for 8 minutes until tender. Remove from heat.
• Add fruit mixture, pecans, salt and pepper to skillet and stir.
• Place mixture in a large bowl and add bread and broth.
• Prepare turkey as per package directions. Place turkey, breast side up, on a flat rack in a shallow baking pan.
• Fill neck and cavity with stuffing. Rub turkey with vegetable oil. Place a small piece of foil over skin of neck cavity and over exposed stuffing.
• Roast for about 4 1/2 hours, or until thermometer reaches a minimum 165F in the center of the stuffing and 180F deep in the thigh.
• NOTE: Cover with foil after 2 1/2 hours to prevent over cooking the breast. Let the turkey stand for 15 minutes before removing stuffing and carving.

CHERRIES IN RED WINE

Steps:

• Put the cherries in a heatproof casserole that can also be used for serving.
• Stir the wine and sugar together and pour over the cherries.
• Cover and cook over low heat about 10 minutes.
• Remove from heat, uncover and cool the cherries in the liquid for 30 minutes.
• Drain the wine into a saucepan.
• Place it over med-high heat and boil until reduced to 1/2 cup.
• Stir in the jelly and stir over low heat until the jelly is dissolved.
• Pour the mixture over the cherries and place in the refrigerator to chill.
• To Serve:.
• Serve the cherries very cold.
• They make an excellent topping for vanilla ice cream.