29 June 2012
The recipe is really very easy. Simply, fill a pot with the best quality cherries you can pick or purchase. Fill with water about 1/3 of the way up the cherries (in other words, the proportion of cherries will out number the level of water). Boil, uncovered, and bring to a gently simmer, stirring occassionally for about an hour. Allow to cool. Press the cherries through a strainer, collecting the juice and discarding the fibers and pits. Taste and add a bit of sugar if needed. Store in a capped glass bottle in the refridgerator.
*That o-shaped deliciousness in the picture above is one of the many traditionally shaped Georgian loaves of bread. It's a wonderful savory bread-- slightly crisp on the outside and pillowy soft on the inside.