wine-soaked cherries

 

I have a love/hate relationship with cherries. I love them 99% of the time. They’re sometimes sweet and sometimes tangy and oftentimes both. They’re cute as heck. I mean come on, a darling little ball of fruit hanging from a stem, attached to one of the prettiest trees you’ve ever seen? You can’t beat that.

But then there’s that 1% of the time when I’m walking down the frozen foods aisle at Trader Joe’s…no big deal, just minding my own business on my way to the frozen berries…and I’m coming up on the ice cream selection but I’m not really craving anything so I’ll just keep moseying along towards the healthier foods when…BAM! Soy Creamy Cherry Chocolate Chip! Right in my face. Calling out to me.

“Nikki! Ooohhh Nikki! You could normally pass up dairy-free ice cream with chunks of chocolate but this time we’ve also thrown in giant pieces of thick, irresistible cherries into the mix and we know you can’t resist that! Come eat me!”

And I do. Almost every time. Stupid cherries and their deliciousness. They own me.

Anyway…cherries…

These cherries in the photo up above all of this rambling are my friends. They’re soaked in a wine/sugar/orange/cinnamon concoction that makes them perfect both on their own and as an ingredient in other dessert creations. They’re super simple to make and they’re so portable, you can take them anywhere.

Maybe on a boat?

Or a bike ride?

Or on a picnic?

Maybe to meet up with your pal, Mr. Raspberry Sorbet?

The possibilities are endless! This recipe is from Good Housekeeping and I didn’t change a thing.

Cherries in Red Wine
Recipe from Good Housekeeping

Ingredients:

  • 2 cups dry red wine
  • 1/2 cup vegan refined sugar
  • 2 strips of orange peel
  • 1 stick of cinnamon
  • 1 1/2 pounds of cherries (the recipe says to use dark cherries but I think any kind would work)

Directions:
Place all ingredients, except for the cherries, in a large pot and bring to a boil. Boil for 5 minutes, remove from heat, and allow to cool to room temperature.

Once cool, transfer to a storage container, add in the cherries, and refrigerate for at least 4 hours. I put mine in the fridge overnight and they were perfect.

Strain the cherries and save the wine to drink. Eat up! It’s that simple.

11 thoughts on “wine-soaked cherries

    • I think you’ve got it in the bag. You just have to go through the motions at this point.

      Oh and we went to Governor’s Island, a little island in the harbour that’s fun but kind of creepy…like half of it is closed to the public and some buildings are burned and there’s an old fort…totally haunted, that’s for sure.

        • yeah…about that….maybe they just felt bad for them and wanted to let them feel good about themselves for a night before coming back and crushing them in games 4 and 5?

  1. Nikki, this is right up my alley. And I love the shots of the cherries around town. Actually, the pictures have me grinning ear to ear! LOL

  2. I have never heard of this before…alcohol soaked fruit? Maybe this is the key to make me like wine? It must have been lots of fun taking pictures of cherries on your adventures

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>