Spirited Sour Cherries
When sour cherries were in season, my father would preserve them in eau-de-vie for his Black Forest Cake. The syrup moistened the cake, and the cherries went into the filling. My brother and I would eat the cherries until we got a buzz. Before freezers, the only way to preserve the fruit was to make jams, jellies, or preserve fruits in alcohol, like eau-de-vie. Alsace is famous for its eau-de-vie as well as for its cherries, plums, and pears. It was natural to make these cherries at home and pull out a jar for special occasions. We usually do not pit cherries even when baking or using them for preserves, so be sure to tell your guests about the pits. If you do pit the cherries, the alcohol penetrates them more quickly. But they hold their shape better if not pitted. Serve the cherries on their own as a treat with after-dinner coffee or over ice cream.
When sour cherries were in season, my father would preserve them in eau-de-vie for his Black Forest Cake. The syrup moistened the cake, and the cherries went into the filling. My brother and I would eat the cherries until we got a buzz. Before freezers, the only way to preserve the fruit was to make jams, jellies, or preserve fruits in alcohol, like eau-de-vie. Alsace is famous for its eau-de-vie as well as for its cherries, plums, and pears. It was natural to make these cherries at home and pull out a jar for special occasions. We usually do not pit cherries even when baking or using them for preserves, so be sure to tell your guests about the pits. If you do pit the cherries, the alcohol penetrates them more quickly. But they hold their shape better if not pitted. Serve the cherries on their own as a treat with after-dinner coffee or over ice cream.
- Carbohydrate 13 g(4%)
- Fat 0 g(0%)
- Fiber 1 g(4%)
- Protein 1 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 2 mg(0%)
- Calories 138
Step-by-step
- Pack a clean, sterile quart-sized jar with a sterile lid with the cherries.
- Add the sugar and fill the jar with the eau-de-vie, leaving about 1/2 inch of headspace.
- Screw the lid on firmly and shake it well to dissolve the sugar.
- Store the jar in a cool, dark place for at least 4 weeks before use, shaking it occasionally.
- The flavor will continue to strengthen over several more months.
- Once you open the jar, store any remainders in the refrigerator.
A Taste of Alsace: Spirited Sour Cherries
The scent of ripe cherries, mingling with the subtle warmth of eau-de-vie – that’s the memory that floods back whenever I think of my childhood summers in Alsace. My father, a man of simple pleasures and deep traditions, had a knack for preserving the bounty of the season. And nothing captured the essence of those sun-drenched days quite like his spirited sour cherries.
Sour cherries, or griottes as they’re known in French, were a staple in our household. They weren't just for pies or jams; they were the heart of my father's legendary Black Forest cake. The cherries, macerated in eau-de-vie, added a unique depth and complexity to the cake, their sweet-tart flavor perfectly complementing the rich chocolate. But even more cherished than their role in the cake was the simple pleasure of eating them straight from the jar. A spoonful of these jewel-toned cherries, their flesh plump and juicy, infused with the gentle kick of the alcohol – it was a treat we eagerly anticipated.
Before the convenience of freezers became widespread, preserving fruit was an art form, a necessity passed down through generations. Jams and jellies, of course, were common. But in Alsace, the tradition of preserving fruits in eau-de-vie, a clear fruit brandy, was particularly strong. Cherries, plums, and pears were all treated to this method, their flavors intensified and their shelf life extended. This wasn't some complicated process; it was a simple act of preserving a taste of summer, a way to carry the warmth of the season into the colder months.
My father’s method was incredibly straightforward. He'd pack clean jars with the freshly picked cherries, add a touch of sugar, and then fill the jars with eau-de-vie, leaving a small space at the top. A gentle shake, a cool, dark storage space, and several weeks of patient waiting, and voilà! A jar brimming with the intoxicating flavor of Alsace summer. We'd keep a jar for special occasions, pulling it out for holidays or unexpected guests. It was always a source of pride, a testament to the simple pleasures of homemade goodness.
The tradition of preserving cherries in eau-de-vie wasn't just about practicality; it was about sharing. These cherries weren't just a dessert; they were a taste of our family history, a connection to the land and the traditions of Alsace. And it was this element of sharing, of passing on the love and care put into each jar, that made these spirited cherries truly special.
One detail often overlooked: we rarely pitted the cherries. It made no difference to the final product. The alcohol would permeate the flesh, and even with the pits, the result was pure bliss. A warning to those unfamiliar: these cherries are not your grandma's cherry pie filling! The alcohol adds a delightful warmth and complexity to the flavor, creating a unique sweet and spirited treat. Serve them as a decadent dessert, or perhaps an unexpected twist to a classic scoop of vanilla ice cream. A perfect ending to a meal, or an unexpected treat whenever the craving strikes.
Making these cherries is more than just following a recipe; it’s about embracing a tradition, connecting with the past, and savoring the simple pleasures of life. It’s about the memory of summer days spent in the Alsace countryside, the warmth of family, and the joy of sharing something truly special. So, gather your cherries, your eau-de-vie, and embark on this culinary journey. You’ll not only create a delicious treat, but you’ll also create a memory.
The process is remarkably simple, a testament to the elegance of traditional methods. The result? A jar filled with the essence of summer, a taste of Alsace, and a cherished family tradition. And though the years have passed, the memory of those spirited sour cherries, the warm glow of family gatherings, and the taste of sun-drenched summer days in Alsace remains as vibrant as the cherries themselves. These cherries are more than just a delicious treat; they are a reminder to savor the simple pleasures in life, and the importance of preserving those precious moments, one jar at a time.
