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pick Now, Enjoy Later from page 20<br />
bOurbOn CherrIeS<br />
Makes 6 cups<br />
2 cups (500 ml) water<br />
2 cups (500 ml) granulated sugar<br />
4 star anise<br />
1 large cinnamon stick,<br />
broken into small pieces<br />
10 to 12 cups (2.5 to 3 L) cherries, pitted<br />
1 cup (250 ml) bourbon<br />
116 www.bcliquorstores.com<br />
116 www.bcliquorstores.com<br />
In a saucepan, stir together water, sugar, star anise and cinnamon. Simmer, stirring<br />
often, until sugar dissolves (about 5 to 8 minutes). Stir in bourbon.<br />
Prepare canner and sterilize jars, lids and bands. to sterilize, fill a large boilingwater<br />
canner or stockpot with a wire rack in bottom with water and bring to a<br />
boil. Simmer for at least 10 minutes.<br />
Pack cherries into hot jars, leaving about 1-inch below rim. ladle hot syrup over<br />
cherries, leaving ½-inch (1 cm) headspace. distribute the cinnamon and star<br />
anise evenly. remove any air bubbles by stirring with the end of a wooden spoon.<br />
Centre lid on jar and screw band on loosely.<br />
Place jars in canner. (be sure they’re completely covered with water). bring to a<br />
boil and process for 15 minutes. Carefully remove and cool. label jars and store<br />
in a cool dark place. use within 1 year.<br />
blueberrY And lAvender SAuCe wIth lIMOnCellO<br />
this is wonderful spooned over pancakes, waffles, ice cream, pound cake or<br />
cheesecake.<br />
Makes 4 cups<br />
1 cup (250 ml) water<br />
2 to 3 tsp (10 to 15 ml) organic lavender buds<br />
2 cups (500 ml) granulated sugar<br />
6 cups (1.5 L) blueberries<br />
2 to 3 tbsp (30 to 45 ml) limoncello liqueur<br />
In a large saucepan, stir water with lavender buds and sugar. bring to a boil, then<br />
reduce heat and simmer to develop flavour for 5 to 7 minutes. Add blueberries.<br />
bring back to a boil. reduce heat and simmer, uncovered, stirring often until the<br />
berries start to burst, about 5 minutes. remove from heat and stir in limoncello.<br />
this isn’t a thick sauce.<br />
Sauce will keep well, refrigerated, up to 5 days. Can be portioned and frozen for<br />
up to one year or follow directions for canning. (See recipe for bourbon Cherries).<br />
brAndIed GInGer-PeACh JAM<br />
Peaches are high in pectin and prefect for jam making. be sure to stir well,<br />
especially towards the end as it thickens.<br />
Makes 6 - 8 oz jars<br />
8 cups (2 L) peaches, peeled and sliced<br />
7 cups (1.75 L) granulated sugar<br />
¾ cup (175 ml) brandy<br />
¼ cup (50 ml) crystallized ginger, chopped<br />
juice of 1 lemon<br />
Prepare canner and sterilize jars, lids and bands (see recipe for bourbon<br />
Cherries). Place a few small plates or saucers in the freezer. Combine peaches,<br />
sugar, brandy, ginger and lemon juice in a large heavy saucepan set over mediumhigh<br />
heat. bring to a boil, stirring frequently. reduce heat to medium and boil<br />
gently, stirring often until mixture thickens. Stir frequently as it thickens to<br />
prevent sticking or burning. Start testing for doneness after 40 minutes.<br />
to test for doneness, remove pan from heat. Spoon about a teaspoon of jam<br />
onto cold plate. refrigerate for 1 minute, then push jam with your fingertip. If it<br />
wrinkles on the surface it will set. Otherwise, continue to boil, stirring often and<br />
retest every 5 minutes until ready.<br />
Skim and discard any foam. ladle hot jam into sterilized jars, leaving ¼-inch (.5<br />
cm) headspace. wipe rims, centre lids on jars and screw on bands. Place jars<br />
in canner. (be sure they’re completely covered with water). bring to a boil and<br />
process for 15 minutes. Carefully remove and cool. label jars and store in a cool,<br />
dark place. use within 1 year.
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