Stewed Cherries, Sweet or Savory, presents a versatile and delectable dish that can be enjoyed as a simple treat or a savory sauce. If prepared sweet, it resembles a delightful cherry pie filling without the crust. On the other hand, when made savory, it becomes a delightful sauce, perfect for enhancing the flavors of game birds, pork, or juicy steak, with duck being an especially excellent choice. Sour cherries work best for this recipe, and fresh ones are ideal if available, though frozen cherries also yield excellent results.
The choice between sweet and savory lies in the liquid used to cook the cherries. To create a sweet version, use red wine or water and add as much sugar as desired. For a savory twist, use stock or wine and add sugar to taste when using sour cherries. The seasoning can also vary to suit your preference, such as salt, freshly ground pepper, ground cinnamon (for sweet), or a sprig of fresh thyme (for savory). Lemon juice and zest can be incorporated to elevate the taste, particularly when sweet cherries are used.
Savor the possibilities of Stewed Cherries, Sweet or Savory, and explore other fruit options, such as apricots, cranberries, currants, grapes, or blueberries. This versatile dish can be served warm, at room temperature, or cold, making it a delightful treat for any occasion.
MAKES: 4 to 6 servings
TIME: About 30 minutes
INGREDIENTS:
- 2 pounds cherries, preferably sour
- 1 cup water, red wine, or stock (see headnote)
- Sugar to taste
- Salt and freshly ground pepper (for savory)
- 1/4 teaspoon ground cinnamon (optional for sweet), or
- 1 sprig fresh thyme (optional for savory)
- 1 tablespoon freshly squeezed lemon juice if using sweet cherries, or to taste
- 1 teaspoon minced lemon zest (optional for sweet)
INSTRUCTIONS:
- Pit the cherries and combine them with the liquid in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the cherries are tender, approximately 20 minutes.
- Stir in the sugar, salt, pepper, and cinnamon if using. Taste and adjust the seasoning, adding lemon juice and zest if desired.
- Serve the cherries warm, at room temperature, or cold.
ADDITIONAL VARIATIONS:
Cherries in Port, Sweet or Savory:
- Opt for either the sweet or savory version and replace the water, wine, or stock with port. As port is sweet, taste the cherries before adding sugar.
Cherries Jubilee:
- Exclude cinnamon, lemon juice, and lemon zest. Proceed with the recipe, creating a sweet stew. Serve 4 to 6 portions of vanilla or another type of ice cream. While the cherries are still warm, add 1/4 cup of brandy (minimum 80 proof). Carefully ignite with a match, then spoon the flaming mixture over the ice cream for a spectacular presentation.
Embark on a culinary adventure with Stewed Cherries, Sweet or Savory, a versatile and delectable dish that can be enjoyed as a simple treat or a delightful sauce. When prepared sweet, this delightful concoction resembles the flavors of cherry pie filling without the crust. Conversely, in its savory form, it becomes a luscious sauce, ideal for enhancing the taste of game birds, pork, or juicy steak, with duck as a particularly divine pairing. Opt for sour cherries to achieve the best results, fresh if possible, though frozen cherries are equally splendid.
The distinction between sweet and savory lies in the choice of liquid used to cook the cherries. For a sweet version, rely on red wine or water, adding as much sugar as desired. In contrast, for a savory twist, employ stock or wine, and add sugar to your liking, especially when using sour cherries. Seasoning options include salt, freshly ground pepper, ground cinnamon (for sweet), or a sprig of fresh thyme (for savory). For an elevated flavor, embrace a touch of lemon juice and zest when sweet cherries are at play.
Expand your culinary horizons by exploring other fruit options, such as apricots, cranberries, currants, grapes, or blueberries. This versatile dish can be served warm, at room temperature, or cold, catering to various occasions and palates.
