|Cherries in Claret|
This recipe for Cherries in Claret was printed in an Annapolis, Maryland cookbook in 1963 and is attributed to Araby. The recipe has no specific date; however, its form and ingredients are reminiscent of recipes from the 18th and 19th centuries.
|Source: Maryland's Way, The Hammond Harwood House Cook Book, |
by Mrs. Lewis R. Andrews and Mrs. J. Reaney Kelly, published in 1963.
|1. Wash the cherries. Note: a quart of cherries is 4 cups.|
|2. Cut the stems down about half-way to make them look neat and tidy, |
and to give you an easy way to pick up each cherry.
|3. To the cherries. add the wine (any fruity red wine will |
do), sugar, and cracked cinnamon stick. Cook on medium
heat for about 10 minutes. Use a pan with a heavy bottom
to prevent scorching the sugar.
|4. Use a slatted spoon to remove the cherries from the pan of hot liquid. While the cherries cool, add the red currant jelly to the liquid left in the pan. Whisk it in and cook for just about one more minute. Then remove from heat.|
|Red Currant Jelly|
|5. Pour the hot liquid into a measuring cup, being sure to strain out |
the cinnamon sticks and any stray cherry stems floating in it.