Cherries in spirits

Ingredients

• 1 kgcherries, of your preferred variety (black, red, firm-fleshed or Vignola)
• 200 gsugar
• 500 mlalcohol
• 1 small glassmaraschino

Instructions

1. 1

   Prepare the cherries

   Trim each stalk to 3 mm from where it joins the fruit. Wash the cherries and dry them thoroughly.

2. 2

   Sterilise the jars

   Sterilise wide-necked glass jars in an oven at 120°C for 20 minutes.

3. 3

   Boil the lids

   Meanwhile, boil the lids for 15 minutes.

4. 4

   Fill the jars

   Arrange the whole cherries in the jars, leaving no empty spaces.

5. 5

   Fill to the neck

   Fill each jar up to the base of its neck.

6. 6

   Mix the liquid

   Stir the alcohol together with the sugar and maraschino.

7. 7

   Cover and seal

   Pour the mixture over the cherries until they are covered, then seal the jars tightly.

8. 8

   Label and store

   Label the jars and keep them in a cool, dry place. Leave the cherries for about 3 months before serving.

What are cherries in spirits?

Known in Italian as ciliegie sotto spirito, these are whole cherries preserved in an alcoholic mixture sweetened with sugar. They are part of Italy’s tradition of preserving seasonal fruit so it can be enjoyed beyond the summer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1035 calories, 3g protein, 63g carbs, 1g fat.

The cherries and sugar provide most of the carbohydrates, while the alcohol and maraschino contribute much of the energy; the fruit also supplies a little fibre. For a more balanced dessert plate, serve a small amount alongside plain yoghurt or an unsweetened dessert.

Choosing the cherries

Variety: The recipe works with black, red, firm-fleshed or Vignola cherries. Choose sound fruit and keep it whole so the jars look attractive and the cherries hold their shape.

Preparing the jars

Wide openings: Wide-necked jars make it easier to pack the fruit neatly and cover it with liquid. Sterilise the jars in the oven at 120°C for 20 minutes, and boil the lids for 15 minutes as directed.

Packing the fruit

Tight fit: Arrange the cherries without empty spaces and fill to the base of the jar’s neck. This leaves less room around the fruit for the liquid to cover.

Mixing and covering

Sweetened alcohol: Stir the sugar and maraschino into the alcohol before pouring it over the cherries. Check that the fruit is covered, then close the jars tightly.

The waiting time

Maturing: Keep the labelled jars in a cool, dry place and wait about 3 months before eating the cherries. The recipe does not specify a total preparation time beyond this resting period.

Serving ideas

Desserts: Spoon the cherries over ice cream or serve them alongside other desserts. They can also be offered as a digestif, as suggested in the original recipe.

Recipe notes & tips

• Dry the cherries well after washing so excess water does not dilute the preserving mixture.
• Trim the stalks to about 3 mm rather than removing them completely.
• Use wide-necked jars to make packing the whole cherries easier.
• Pack the fruit closely, but handle it gently to keep the cherries intact.
• Check that the liquid covers the cherries before sealing the jars.
• Label each jar with the date so you can tell when the 3-month waiting period has passed.

Variations

• Choose dark cherries: Use black cherries for a deeper-coloured jar.
• Use firm fruit: Pick firm-fleshed cherries to help them keep their shape.
• Try Vignola cherries: Use the named Italian variety for a regional variation.
• Adjust the sweetness: Use less sugar for a less sweet mixture, bearing in mind this changes the recipe.
• Serve with ice cream: Add a few cherries and a little of the mixture to a scoop of ice cream.

Common mistakes to avoid

• Wet cherries: Dry them thoroughly after washing so water does not thin the mixture.
• Loose packing: Arrange the cherries closely to avoid leaving empty spaces in the jars.
• Removing the stalks: Trim them to 3 mm instead of cutting them off at the fruit.
• Unsterilised jars: Sterilise the jars in the oven at 120°C for 20 minutes as directed.
• Skipping the wait: Leave the jars for about 3 months before serving.
• Uncovered fruit: Pour in enough mixture to cover the cherries before sealing.

How to store

Store the tightly sealed, labelled jars in a cool, dry place and wait about 3 months before consuming. Once opened, keep a jar refrigerated and use clean utensils when taking out the cherries.

Frequently asked questions