Cherries in wine

Cherries in wine

Ciliegie marinate al vino

By
From
Venice
Serves
6-8
Photographer
Helen Cathcart

This is an idea inspired by the 14th century chef the Anonimo Veniziana. In the medieval days it was common for wealthy families to drink wine sweetened with ginger, honey and fruit before a meal as they believed it would open up their appetites. In Giancarlo’s childhood his mother would preserve cherries from the summer harvest in wine or grappa to eat in winter. Drink the wine ice cold or warm.

Ingredients

Quantity Ingredient
500g cherries
4 cm piece fresh ginger, peeled and cut into 5 mm slices
3cm cinnamon stick
1 strip orange zest
2 tablespoons clear honey, to taste
pinch salt
600ml red wine
or 600ml white wine

Method

  1. Put all the ingredients together into a medium saucepan and bring to the boil. Turn the heat down and simmer for 10 minutes. Taste and add more honey if necessary; if it is too sweet for you add a little more wine. If the orange or cinnamon flavours are already strong enough for your taste you can remove one or both at this point. The salt is there to give it a little more flavour and strangely it brings out the sweetness so adjust it as you like but obviously you don’t want it to taste salty. Remove from the heat and leave to cool. Store in the fridge for up to 2 weeks. If strained the wine keeps for up to 1 month in the fridge.
  2. To serve either drain the cherries and serve them separately, make into a coulis or simply serve the mixture in tumblers or wine glasses.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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