Last week I needed to use up 2 pounds 10 ounces of fresh bing cherries, and roasting seemed like the best answer
Except I didn’t seed the cherries, and even after I seeded the then roasted cherries, I could only use so many.
So then I used the remaining roasted, seeded cherries in a shrub recipe.
After straining the shrub I was left with about 1 cup of sweetened finely chopped cherries flavored with a fair amount of vinegar, a bit of black pepper and fresh thyme.
They taste good with roasted chicken thighs, and made me think of mostarda, primarily because I seem to recall the cherries won’t last long, but the mostarda, according to recipes I have looked at, will.
So my question is why does mostarda last longer than a low sugar refrigerator cherry jam? Is it just the vinegar?
PS Next time I will try to just buy a serving or two of cherries.
