- 1 cup dried cherries
- 1/2 cup red wine vinegar
- 1/2 cup dry white wine
- 1/4 cup sugar
- 1 teaspoon salt
- 1 bay leaf
- 1/2 tablespoon juniper berries
- 1/2 tablespoon mixed peppercorns
- Special equipment: butcher's twine (or durable string), coffee filter
Combine the dried cherries, 2/3 cup water, vinegar, wine, sugar and salt into a pot. Place the peppercorns, juniper berries and bay leaf into a coffee filter. Using butcher's string, tie the coffee filter up so that the spices will not fall out. Now place the filter in the pot with the rest of the ingredients. Put the pot on the stove and turn the burner on high. Once it begins to boil, turn the burner to low and let simmer for 10 to 15 minutes. Stir the jam every couple of minutes. Let cool for 30 minutes and put in a blender. Blend until smooth. This goes really well with game meat and poultry.
Cook's Note: To reheat the jam, use a touch of butter with the jam in a saute pan.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.