Ingredients
- 2 pounds cherries, pitted
- ½ cup ouzo
- 1 cup sugar
- 2 tablespoons freshly squeezed lemon juice
Make it step by step
- Combine the ingredients in the pressure cooker and stir to dissolve the sugar a bit.
- Lock on the lid and bring to pressure over high heat, about 4 minutes.
- Immediately remove from the heat and let sit for 10 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure.
- Remove the lid.
- If too moist, boil until the liquid is thickened and syrupy but still pourable, 2 to 3 minutes.
- Refrigerate overnight, covered, before using.
- Will keep in the refrigerator for up to 6 months.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.