Comments on: Italian Food Traditions – Marmellata di Amarene – Sour Cherry Jam

By: Anita

Anita — Tue, 07 Dec 2010 11:04:30 +0000

Tony- I had not heard of this, but did find a recipe for Ratafià from the region of Lazio, which contains amarene, red wine, cinnamon stick, cloves, and coriander seeds that are mixed together and left to ferment for 40 days, then filtered and mixed with sugar and alcohol, aged for a few more days and then bottled and left for another 40 days before drinking. Sounds delicious and powerful!

By: Tony

Tony — Sun, 28 Nov 2010 17:38:07 +0000

My relatives in italy make a sweet liqueur from amarene, they call the liqueur Ratafina. My relatives come from a small town Lenola, in the province of Latina.

By: Furtaies are funnel cakes of the Dolomites, topped with red bilberry jam, they're the perfect treat after a long hike in the wildflowers.

Tue, 27 Jul 2010 13:28:21 +0000

[...] used sour cherry jam as the condiment, rather than the red bilberry jam of the Dolomites, and that offered the right [...]

By: Panna Cotta recipe with Amarene or Chocolate Sauce

Panna Cotta recipe with Amarene or Chocolate Sauce — Tue, 29 Jun 2010 08:38:44 +0000

[...] A tart fruit sauce made with berries, or amarene (sour cherries) is an excellent contrast to creamy panna [...]

By: Anita

Anita — Fri, 25 Jun 2010 12:42:44 +0000

Yes, the “dessert sauce”, which actually was a result of getting fed up with cooking the jam, is wonderful over ice cream. One can often find a gelato flavor in Italy called amarene, but it is usually too cloying sweet and just not cherryish enough for my taste. I am going to experiment with making a semifreddo and with some of those precious amarene in the freezer.

By: Mark Spivak

Mark Spivak — Fri, 25 Jun 2010 12:29:25 +0000

Terrific post—I can literally taste the jam! Sounds like it would be great over ice cream.