Mite wrote:
>
> In article >,
> Kate Connally > wrote:
>
> > I would like some information about Persian
> > sour cherry preserves. I have a recipe that
> > calls for them (Sour Cherry Rice) and I'm having
> > a hard time finding them. I made the recipe
> > once before and used canned sour cherries and
> > added some sugar because I assumed that "sour
> > cherry preserves" would be sweet, as that's
> > what I think of when I think of preserves -
> > something sweet that you spread on toast like
> > jam. However, I'm beginning to wonder if maybe
> > they're not sweet at all, but more like a
> > pickle. I mean, technically, a "preserve" is
> > anything that's preserved which doesn't necessarily
> > have to mean preserved in sugar.
> >
> > If I can't find the authentic Persian-style
> > cherry preserves then I'd like to try substituting
> > something as close as possible. Now the Sour
> > Cherry Rice I made before was very tasty but
> > I have no idea how close it was to the original.
> >
> > We have a Middle-Eastern store in town that says
> > they do carry the Persian sour cherry preserves but
> > they are out of them. They were supposed to get
> > some in but when they got them it turned out that
> > they were Turkish and not Persian. I'm not sure
> > if the Turkish ones are identical or even close.
> > That's my second question. Would the Turkish
> > preserves be similar enough to work?
> >
> > TIA,
> > Kate
>
> Sour-cherry preserve:
>
> 3 pounds pitted sour cherries
> 5 cups sugar
> 1 tablespoon lime juice
> 1/4 teaspoon vanilla
>
> Marinate the cherries overnight with the sugar, then simmer with the
> lime juice for 35 minutes until you have a thick sirup. Add vanilla.
> Sterilize jelly jars. Fill with hot preserve & seal.
>
> If you use sour cherries in light syrup: drain them, then use 1/3 cup
> sugar per pound of cherries. Cook for 35 minutes.
>
> You can find the detailed recipe in New Food of Life by Najmeh
> Batmangli, a great book for Persian cooking.
>
> Mite
> http://www.shopncook.com

Thanks, Mite. From this it sounds like they are
pretty sweet. I'm not going to make my own but
at least I can figure on what to substitute if
that becomes necessary.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?