I have a morello cherry tree in my garden which has produced a bumper crop of cherries this year. I have filled bowl after bowl of deep red cherries.
Morello cherries are sour and work best when cooked. The hard work is in the pitting, I have a cherry pitter but this still takes a while.
Lots of this year’s crop has gone into the freezer. I have made soft conserve using the cherries. This works well with rich chocolate cake such as Black Forest Gateau.
Morello cherries are delicious when preserved in brandy or kirsch. Spoon the cherries into clear preserving jars and top with sugar and the brandy. As a general guide use one third sugar to two thirds alcohol to fruit. Label and place in a dark cupboard for three to four months. This makes a lovely treat accompanied with chocolate brownies and ice cream. I’ve put a couple of smaller jars away to give as Christmas presents.
I have also experimented and put a jar of cherry brandy away – the main attraction for this being the cherries didn’t need to be pitted! Let’s hope it works out.
I’m also looking forward to sampling some local eating cherries this year.
