Time 6h Yield 12 Number Of Ingredients 11 Steps:
Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.
Time 1h50m Yield 6 half pints Number Of Ingredients 6 Steps:
Add all ingredients except raisins in a large stainless or enamel pot. Bring to a full rolling boil stirring constantly until sugar is dissolved. Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes. Stir in raisins and boil for 5 more minutes. Ladle into clean hot jars leaving 1/2 inch head space. Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
Combine the cherries, 2 tablespoons sugar and cherry eau die vie in a bowl and muddle using a muddler or a potato masher, leaving some chunks in the cherries. Let sit at room temperature for at least 15 minutes to allow the cherries to break down and the juice to flow. Whip the cream to super soft peaks with the remaining 2 tablespoons sugar. Add the crushed ice to the cherries and toss well. Divide among 4 small bowls and top with a few tablespoons of the loosely whipped cream. Garnish with mint.
Time 30m Yield 2 cups. Number Of Ingredients 10 Steps:
In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat to medium; cover and cook for 15-20 minutes or until celery is tender, stirring occasionally., Remove from the heat; stir in walnuts. Serve warm or at room temperature. Refrigerate leftovers.
