Spiced Cherries

Photo: Garlic and Zest

Ingredients

• 600 ml white wine vinegar or cider vinegar
• the rind of 1 orange or 1 lemon, finely peeled
• 225 grams light brown sugar
• 3 cloves
• 1 - 2 cinnamon sticks, broken in pieces
• 450 grams ripe cherries, unpitted

Method

Put the vinegar into a saucepan with the orange or lemon peel, sugar, cloves and cinnamon.  Bring to the boil and simmer until the sugar has dissolved.  Remove from the heat and cool.

Wash and dry the cherries, and trim the stalks to about 1 cm.  Put them into a sterilised glass preserving jar and pour over the cooled vinegar and spices.  Seal and set aside for at least two weeks before using.

Serve as an accompaniment to Christmas ham or turkey or with other cold meats, terrines or rillettes.