Cerises a l'aigre-doux

Yield: 1 batch

Measure Ingredient

For each pound of morello cherries (the bright red bitter cherries which come into season in August) use 6 oz white sugar, 12 fluid ounces wine vinegar, and 6 whole cloves. Leave an inch or so of stalk on the cherries, discard any that are at all damaged or bruised, and pack the rest into wide preserving jars, filling them about three-quarters full.

Boil the vinegar, sugar and cloves together for 10 minutes. Leave until cold and then pour over the cherries. Screw down the tops and leave for a month before opening.

Note: The authors say that these are served like olives and that the recipe originally came for "French Provincial Cooking" by Elizabeth David. They suggest using these as part of a mixed hors-d'oeuvre and that they will keep for one year.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 02-19-95

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