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 Cuisines > German cuisine > Search results
Cherry juice (kirschsaft)
Ingredients:
2 gals cherries
sugar - 2 c per pint of juice

Directions:
Wash and stem cherries. Mash in a large bowl and let stand for 12 hours. Then strain through jelly bad. To each pint of strained juice, add 2 cups of sugar. Put into preserving kettle and simmer for 15 minutes. Fill into sterilized bottles and seal. To serve, dilute 1/4 c juice with 1 c water.  
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