Sweet cherry . Delicious fruit dessert with a characteristic sweet and sour taste, very healthy, nutritious and easy to prepare.
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- 1 History
- 2 Ingredients
- 3 Preparation
- 1 Variant 1
- 2 Variant 2
- 3 Cherry jam
- 4 Cherry paste
- 5 Sweet cherries with cinnamon
- 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 very possibly gave its name), located on the Black Sea coast .
Cherries were a very important local crop, until Lucullus, a Roman general who commanded the Roman troops in the war against Mithridates VI of Pontus , found this crop and brought it to Rome , becoming very popular throughout the empire. The ancient city of Kerasos is present-day Giresun, close to Trabzon .
- 2 kg. of cherries
- 300 grams of sugar
- 200 cc. of water
- 1 lemon
The sugar is placed together with the water in a saucepan over medium heat, until it reaches the boiling point. Add the pitted cherries to the boil for 6 minutes. They are removed from the fire and left to rest overnight. The next day, the cherries are drained and reserved. Again the syrup is brought to a boil, and the fruit is incorporated until it boils again. It is poured into sterilized jars.
Remove the trunks from 2 kilos of cherries, wash and pit 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 heat and when cool, transfer to a glass bowl. The next day, put it back to cook, adding the strained juice of 1 large lemon and 1 cup of glucose; take care that it does not overcook. Pack when lukewarm.
Cut the cherries in the middle and remove the stone. 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 it rest for 20 minutes before starting to cook.
Bring to a moderate heat, stirring until the fruit releases liquid and boil until it takes a sustained thread stitch. Remove from the heat and, if desired, pass 1/3 of the fruit through a sieve or blender.
Mix, pack hot in 360 g glass jars and sterilize 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 jams with cold water to cover them. Light the fire and increase the intensity little by little, so that they heat up slowly, but without coming to a boil.
Lower 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 reach the first 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 pan to a boil and pour it over the fruits. Leave it like that until the next day.
After this time, pass the syrup through a strainer to the jam casserole. Put it on the fire and, when it starts to boil, add the fruits. When it boils 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 prevent it from turning caramel . Place the fruit on a rack, lined with absorbent paper and put them to dry, during the day in the sun or in a warm place, near a radiator or in the oven (previously heated with a low temperature and then turned off). Turn the fruits often so that they dry well on all sides.
It is weighed per kilo of fruit kilo and quarter of sugar; The stems and bones are removed and in cold water it is cooked; When it has boiled a little, it drains well and passes through the sieve, cooking the pasta alone and stirring it constantly until it thickens. Then put the pasta and the sugar together, boiling ten minutes without stopping to move it, and when it is ready it is put in the jars. No candy jar should be covered until two or three days after it has been filled.
Sweet cherries with cinnamon
- Pit the cherries.
- Boil the pitted cherries with a cup of water, the lemon juice and a little cinnamon, until they are tender. If necessary add more water. In the end, the important thing is that the cherries are tender. It may take about an hour.
- Dilute the cornstarch in 1/2 small glass of water. Add to the cherries. Bring to a boil.
Tips and Tricks for Cooking Sweet Cinnamon Cherries
- Serve cold.
- If the dessert is for adults, dilute the cornstarch in some liquor, cognac , whiskey , rum , etc.
To pit a cherry without breaking it, the tip of the “potato peeler” is inserted into the hole left by the stem when it was removed, it is rotated around the pit and the “potato peeler” is removed 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. Be careful, cherry is rich in sugar is not recommended for diabetics (especially outside the main meals) and it is better not to consume it in excess if you are overweight or are on a diet.
Cherries help kidney elimination, help urinary tract inflammations and are highly recommended in people who suffer from gout or kidney stones as well as in cases of rheumatism.