Cornelian Cherry Preserve Recipe
This method is adapted from an 18th-century recipe and is quite easy because cornelian cherries are rich in pectin — even the juice will gel quickly. Make certain to use fruit that is fully ripe. Because the cherries have a large pit like that of an olive, it is easier to preserve the fruit whole rather than to pit them. Also, the pits give the preserve additional flavor; in former times, one was provided with a little silver spoon into which you decorously slipped the pits from your mouth.
1 pound ripe cornelian cherries, rinsed and picked of stems
1 pound sugar
1 cup white wine
Combine the cherries, sugar and wine in a heavy sauce pan. Bring the mixture to a boil over medium-high heat and cook for about 20 minutes or until thick. Pour into hot sterilized jars, cap and process 5 minutes in a boiling water bath. Yields 2 cups.
