Have you encountered a problem when fresh or frozen cherries in baked goods give extra juice? This usually has a negative effect on the appearance of the finished product. It loses its shape, spreads, breaks ...
To avoid this, cherries need to be boiled with sugar, and then, before adding to the product, let them drain. Such a berry is delicious in any baked goods. And most importantly, the prepared cherries in the filling do not flow.
To save time on preparing cherries, I harvest them in my own juice for future use. The recipe is quite simple and pretty quick. Both fresh and frozen cherries are suitable for him.
Cherries preserved in this way are perfect for filling pies, dumplings, cakes. And such a blank is stored at room temperature for a year.
If you also love baking with cherries, then this recipe will definitely come in handy for you. And it is also delicious to feast on such cherries in winter. It is fragrant, firm and delicious!
Ingredients:
- pitted cherries (fresh or frozen) - 800 g
- sugar - 100 g
Step by step recipe
1. I will be using frozen pitted cherries. It must first be defrosted at room temperature. Transfer the defrosted cherries to a saucepan and place them on the stove.
2. When the cherry warms up a little, add sugar to it. For 800 g of berries, I add 100 g of sugar.
Boil the cherries with sugar after boiling for 1-2 minutes.
3. We immediately lay out the finished cherries in sterilized jars and roll them up with sterilized lids.
So it can be stored for up to a year.
Such cherries in their own juice are perfect for filling pies, dumplings, cakes. And just eating this fragrant berry in winter is also delicious.
Video recipe
The recipe is taken from my culinary site. gotovimop.com