Smoked Tart Cherries

  • 1 lb Dried Tart Cherries
  • 1 cup Red Wine
  • 1/2 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 2 teaspoon Mustard Seed
  • 1/2 teaspoon Allspice

1. Place all ingredients in non-reactive sauce pot and bring to a boil. Turn off heat. Stir a couple times as they cool to allow cherries to absorb wine and plump up.
2. When cooled, arrange cherries in single layer on baking rack. Place in smoker at 200 F for 3 hours or until desired smokey flavor is reached. Remove from smoker and allow to cool. Store airtight at room temperature. These will hold for months.

Other Uses:
Add chopped to vinaigrettes. Use in pan sauces for chicken and pork. Wonderful addition to cheese boards and salads. Be creative!

NOTE: Alternative to single portions: Prepare a 9" cake pan by greasing with butter and dusting sides with flour. Sides should be at least 2" high. Line bottom of pan with parchment. Remove from oven and allow to cool on wire rack. Once cooled, place in refrigerator to set before removing from pan. Turn out chilled cake by inverting onto serving plate. Remove parchment.

Yields: 1 pound