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Morello Cherries with Bay Leaves Recipe
Morello Cherries with Bay Leaves
Michel Troisgros, Maison Troisgros, France
Michel Troisgros, Maison Troisgros, France
Flavors of France
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: A few minutes
Keeping time: A few days

Difficulty: Easy
Chef's Note

The morello ("griotte" in French) is a variety of sour cherry.
This sweet and sour condiment is a perfect match with game, such as hare and venison.

- 200 g (7 oz.) morello (cherries)
- 125 ml (1/2 cup) white vinegar
- 100 ml (6 tbsp.) water
- 100 g (3 1/2 oz.) sugar
  1. Prepare the sweet-and-sour mixture: in a small saucepan, combine the vinegar, water and sugar and bring to a boil. Skim carefully and set aside in a warm place.
  2. Rinse the cherries in cold water and dry them in a tea towel. Trim the stems halfway down. Prick each cherry a few times with a needle so that the marinade can soak in.
  3. As you prepare the cherries, place them in a jar. Add the crushed peppercorns and bay leaves, then pour the boiling liquid over the cherries to cover them completely.
  4. Once they have cooled, close the jar and set aside in a cold place for a few days before opening.
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