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    You are in: Home / Australian / Preserved Cherries in Spiced Port Recipe
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    Preserved Cherries in Spiced Port

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    bluemoon downunder's Note:

    These are a great low-fat accompaniment to ice cream, toasted brioche, waffles or pancakes. They can be stored in the fridge for up to a month. From the November 2005 issue of the 'Australian Good Taste' magazine. Posted for the post ZWT Healthy for the Holidays Challenge!

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    Units: US | Metric


    1. 1
      Wash a 4 cup capacity glass preserving jar with a plastic lid in hot, soapy water, rinse well, and drain throughly.
    2. 2
      Place the water, sugar, star anise, vanilla bean and orange rind in a saucepan over a low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Increase the heat to high and bring to the boil. Add the cherries. Reduce the heat to medium and simmer for 3-4 minutes or until the cherries soften slightly.
    3. 3
      Using a slotted spoon, transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
    4. 4
      Bring the syrup to the boil over a high heat and boil for 5 minutes or until the syrup thickens. Add the port, and again bring to the boil. Use a thermometer to ensure the syrup reaches 80°C, then pour the syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to a month.

    Ratings & Reviews:


    Nutritional Facts for Preserved Cherries in Spiced Port

    Serving Size: 1 (6369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 989.2
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 6.5 mg
    Total Carbohydrate 236.0 g
    Dietary Fiber 24.9 g
    Sugars 194.6 g
    Protein 12.7 g

    The following items or measurements are not included:

    star anise

    vanilla beans

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