Sour-cherry preserve with lime

Sour-cherry preserve with lime

Moraba-ye albaloo

By
From
Saraban
Makes
300 ml
Photographer
Mark Roper

Fresh sour cherries, such as morello, have only a fleeting season, but imported dried sour cherries are available all year round. They are a bit pricey, but the beauty of this recipe is that it only uses a small quantity and you only need a small teaspoon for an intensely lime-perfumed sugar hit. Multiply the recipe by all means.

Ingredients

Quantity Ingredient
1 lime, finely grated zest
180g sugar
200g dried sour cherries
500ml water
2 limes, juiced

Method

  1. Rub the lime zest into the sugar to release its oils. Spoon the sugar onto the cherries and leave to macerate for 2 hours.
  2. Tip the sugar and cherries into a heavy-based saucepan with the water and heat slowly, stirring until the sugar has dissolved, then increase the heat and bring to a boil. Lower the heat and simmer for 45 minutes or until the syrup coats the back of a spoon thickly. Stir regularly and skim from time to time to remove any scum that rises to the surface.
  3. Ladle into a sterilised jar and pour on enough syrup to cover completely. Seal while still hot and store in a cool place. Keeps for up to 12 months.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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