Trapper John
Well-Known Member
I got ahold of some cherries. I pitted them and tossed them onto my mini-grill and gave them some applewood smoke for about 45 minutes. Then they went into a pot with orange zest, a shot of brandy, and some honey. Cooked down until thick and syrupy. I canned a few jars and kept some fresh for pork chops. Turns out smoked cherry preserves are real and fantastic.
