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🍰 Spicy Pepper Cherries

430 kcal · 30 min · 4 servings

Ingredients

• 1.25 kg sour cherries or 1 kg thawed frozen cherries)
• 3 oranges (of which 1 in organic quality)
• 200 ml red wine vinegar
• 3 tsp pink peppercorns
• 3 tsp dried green peppercorns
• 1 tsp white peppercorns
• 1 stick cinnamon
• 200 g jam sugar (3:1)
• 1 pinch salt

Instructions

1. 1. Rinse four jam jars (each 400 milliliters) with boiling water.
2. 2. Place the jars upside down on a kitchen towel and let them drip dry.
3. 3. Thoroughly wash the cherries.
4. 4. Pit the cherries using a cherry pitter.
5. 5. Measure exactly one kilogram of pitted cherries.
6. 6. Rinse an organic orange under hot water.
7. 7. Dry the orange.
8. 8. Finely grate the peel of the orange.
9. 9. Halve all the oranges.
10. 10. Squeeze the juice from the oranges.
11. 11. Measure exactly 200 milliliters of orange juice.
12. 12. Add the vinegar, orange juice, and orange peel to a pot.
13. 13. Add the three different types of pepper to the pot.
14. 14. Add cinnamon to the pot.
15. 15. Add jam sugar to the pot.
16. 16. Stir all ingredients in the pot well.
17. 17. Bring the mixture in the pot to a boil.
18. 18. Cook the mixture for three minutes while stirring constantly.
19. 19. Add the cherries to the boiling liquid.
20. 20. Bring the mixture back to a boil.
21. 21. Cook the mixture for one more minute.
22. 22. Season the mixture with a pinch of salt.
23. 23. Fill the hot mixture immediately into the prepared jars.
24. 24. Seal the jars tightly.
25. 25. Place the sealed jars upside down and let them stand for five minutes.
26. 26. Then place the jars upright again.
27. 27. Store the jars sealed and in the dark.
28. 28. Let the pepper cherries mature for two to three months before enjoying them.

Nutrition per serving

• kcal: 430
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 93 g