Sour Cherry Varenye

1 pound sour cherries, pitted

12 ounces sugar

 

Toss together the cherries and sugar in a small saucepan and let macerate, stirring occasionally, for 20 to 30 minutes, or until soft and juicy. Stir in 4 ounces of water. Bring to a boil and simmer, stirring occasionally and skimming off any scum that rises to the surface, for 1 hour to 1 hour and 15 minutes, or until thickened and slightly syrupy.

 

Makes about 1 ½ cups. Keeps for months tightly sealed in the refrigerator. For teatime in the Russian style, forgo the sugar and sweeten your hot tea with a spoonful of varenye.

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