Cornelian Cherries

(Page 4 of 4)

December/January 2006
By William Woys Weaver 
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1 pound ripe cornelian cherries, rinsed and picked of stems
1 pound sugar
1 cup white wine

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Combine the cherries, sugar and wine in a heavy sauce pan. Bring the mixture to a boil over medium-high heat and cook for about 20 minutes or until thick. Pour into hot sterilized jars, cap and process 5 minutes in a boiling water bath.
Yields 2 cups.

Food historian William Woys Weaver is a professor of culinary arts at Drexel University in Philadelphia.

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Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving and Cultural History by William Woys Weaver, now on CD. If you want to explore the fabulous flavors, fascinating history and amazing diversity of vegetables, this is the book to start with. Food historian and Mother Earth contributing editor Will Weaver profiles 280 heirloom varieties, with authoritative growing advice and incredible recipes. First published in 1997, Heirloom Vegetable Gardening has since been out of print, with used copies selling online for as much as $300. We are proud to present the original text, with color photos, as a digital book on CD-ROM. Order now.

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