RE'AL Syrups Black Cherry Puree Infused Fruit Syrup, Great for Cocktails, Cooking, Baking and Desserts, 500ml

Product Information

This cherry syrup is made without any artificial flavors, colors, or preservatives, and is a great alternative to store-bought maraschino cherries.

Maple syrup: I know it sounds unusual, but trust us – it's fantastic in this recipe! It adds just the right amount of sweetness, while also contributing an earthy, caramel-y flavor that blends beautifully with bourbon. You can also use simple syrup if preferred. Be sure to use real maple syrup, NOT pancake syrup. Reusable, flip-top brew bottles that automatically release the potential pressure building in your stored jars caused by the CO2. Maraschino cherries are typically made with a bleaching solution, red food dye, and all kinds of added flavors and preservatives. They are a popular and convenient cherry to add to drinks and desserts, but I find them to be wayyyy too sweet, and I am not a fan of the fake red color.Fold in flour: Gently fold in the flour and cocoa powder until most of it is incorporated (see video for folding technique). A few flour streaks are fine, we will mix them through in the next step. Use a rubber spatula or a large metal spoon to make short work of this. The less you mix, the better your cake will rise! Jarred rather than fresh cherries– Jarred cherries simply work better in this cake from a textural point of view. They’re softer, juicier and make much more sense to your mouth when you eat the cake. I tried fresh cherries in their prime during summer and they honestly weren’t as good! Try it also in combination with other flavours such like Fig, Apricot for a warm and tasty after-dinner martini. Or – and the biggest issue for me – the cake is just far too sweet and the nuclear sugar levels obliterate everything. Morello / sour cherries in a can or jar, in syrup or juice – Yes, jarred not fresh cherries! I’ve tried this cake with fresh cherries and although lovely when summer cherries are in their prime, the cake just isn’t the same. Canned fruits are softer and juicier, and just make more sense here. Even when fresh cherries are cooked down to make a sauce (like I do with blueberries) the texture just wasn’t as good. So, canned cherries it is!

oz jar (this recipe makes about 8-oz of syrup, depending on how much you choose to cook it down, so grab a 12-oz jar just to be safe!). I LOVE saving old pretty fruit preserve jars for storing homemade syrup, but you can use any canning jar for this! Cherry juice:If you can't find tart cherry juice and only find sweetened cherry juice, you might need to cut down on the sugar added to this syrup.

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Pentore, R., Venneri, A., and Nichelli, P. Accidental choke-cherry poisoning: early symptoms and neurological sequelae of an unusual case of cyanide intoxication. Ital.J Neurol.Sci. 1996;17(3):233-235. View abstract.