Jalapeño-Spiked Cherry Preserves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be sure to use the seeds from the jalapeño peppers to infuse the preserves with some heat. Serve as a condiment with toast, as a sandwich spread with smoked turkey, as a sauce for grilled or blackened chicken or pork chops, or as an appetizer topping with cream cheese and crackers. Ingredients:
2 cups sugar |
1 1/2 cups water |
2/3 cup cider vinegar |
1 1/2 teaspoons ground ginger |
1/2 teaspoon ground cinnamon |
dash of salt |
dash of ground cloves |
dash of ground nutmeg |
4 jalapeño peppers, sliced |
2 pounds sweet cherries, pitted and coarsely chopped |
1 large granny smith apple, cored and chopped |
Directions:
1. Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer until slightly thick and reduced to 4 cups (about 50 minutes), skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.
2. Note: Refrigerate preserves in an airtight container for up to three weeks.
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