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Vyssino glyko
Vyssino glykó tou koutalioú: Pelion sour cherry spoon sweet in deep red syrup
In the mountain villages of Pelion, above Volos, every pantry holds jars of spoon sweets, and the sour cherry one is the jewel: whole stoned cherries in a thick, ruby syrup, offered to visitors on a tiny plate with a glass of cold water. It also spoons beautifully over Greek yoghurt or vanilla ice cream, and the syrup makes vyssinada, a summer drink. Common mistake: boiling too long, which shrivels the cherries and turns the syrup to toffee — test it on a cold saucer. Chef's tip: macerate the stoned cherries in sugar overnight; they release their juice and stay plump.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 20
Ingredients
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Method
0/5 doneStep 1: Layer 2 ¼ lb sour cherries (morello) and their juice with 2 ¼ lb granulated sugar in a wide pan. Cover and leave overnight at room temperature (or in the fridge in hot weather), until the sugar has mostly dissolved into a red syrup.
720 minStep 2: Add ¾ cup water and bring slowly to the boil over a medium heat, stirring gently until the sugar has fully dissolved. Skim off the pink foam.
10 minStep 3: Boil steadily for 12–18 minutes, skimming, until the syrup has thickened. Test a drop on a cold saucer: it should wrinkle slightly when pushed and hold its shape.
18 minStep 4: Stir in 2 tbsp lemon juice, boil for 1 more minute, then take off the heat.
1 minStep 5: Ladle into hot, sterilised jars, seal and turn upside down to cool. Store in a cool cupboard for up to a year; refrigerate once opened.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 0 g
- Carbs
- 54 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vyssino glyko take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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