Cherry cheong is a vibrant and sweet preserve made by layering pitted cherries with sugar and allowing them to steep. This syrup captures the fruit’s deep red color and rich flavor, making it perfect for mixing with sparkling water, yogurt or even desserts. It’s a simple and elegant summer treat.
Try this recipe from W Table.
Ingredients:
- 800 grams pitted cherries
- 800 grams sugar
- A small amount vinegar
- A small amount baking soda
Instructions:
Sprinkle baking soda evenly over the cherries, rub the skins clean and rinse well. Soak the cherries in water mixed with a little vinegar to sanitize, then drain thoroughly. Cut each cherry in half and remove the pits.
Place a glass jar in a pot of water and boil to sterilize it with steam. Remove the jar and let it dry. Sprinkle a layer of sugar on the bottom. Add alternating layers of cherries and sugar into the jar, finishing with a layer of sugar on top.
Leave the jar at room temperature for half a day until the sugar dissolves, then store it in the refrigerator.
