Persimmon Cherry SauceDay Thirty-Eight (27.06.2012)
Processing: Hot Water Bath Canner 10mins
Yield: 4 - 5 cups (4 - 5 half-pints)
This is a delicious, thick sauce that upon tasting, you will want to add to everything! Each spoonful shows pieces of fresh cherries, segments of persimmon and a nice aftertaste (the addition of wine with the sugar cuts the sweetness quite a bit). I think I will be hiding these jars, they would be perfect with the Christmas turkey or as gifts at Christmas (yes, I've begun thinking about that already lol).
Pre-heat jars by covering in water and boiling for 10 minutes, pre-heat seals and rings in simmering water for 10 minutes while you make the sauce. Begin by washing your fresh cherries, removing stalks and stones. Slice into quarters then place into the pan with the wine, water, star anise and 1/2 cup sugar. Boil for 10 minutes, then simmer 5 more minutes. Taste sauce, adding extra sugar if required. Stir through the persimmons and lemon juice and simmer for 5 minutes. Remove star anise (I almost forgot this step, had to fish it out of the jar).Ladle sauce into sterilised half-pint jars to 1/4 inch (0.5cm) headspace. Remove bubbles, adding extra sauce if necessary to correct headspace. Wipe rims, apply seals and twist bands on to fingertip-tight. Process in hot water bath canner for 10 minutes. Turn off the heat and remove jars after 5 minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months. I made 4 1/2 half-pints of sauce following this recipe.
Ingredients:
3 1/2 cups pitted, quartered sweet cherries
1/4 cup dry red wine (I used
2 tablespoons water1 star anise
1/2 - 2/3 cup white sugar (measure 2/3 but initially add 1/2 cup and check for sweetness)
1 cup chopped fuyu persimmons
2 tablespoons bottled lemon juice
Next time I find cherries cheap, I want to make maraschino cherries mmmm :)
P.S. Also need to find a cherry pitter when I want to buy cherries in bulk ....