Herbed and spiced cherries

Frank Camorra

Time:: 30 mins - 1 hour
Difficulty:: Medium
Makes:: 2 x 600g jars
Special options:: Dairy-free, Egg-free, Vegetarian

Pickled cherries are so easy to make and a wonderful addition to a meal. Try them with roast duck, or a baby spinach salad with hazelnuts. They also go well with pork, as the sweet fruit flavour and acid in the pickle cuts through the fat.

Have your say

Be the first to comment

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Rate this recipe:

Write a review

Thanks for voting!

Write a review

Ingredients

Herb and spiced cherries. Photo: Marina Oliphant

600ml cider vinegar

5cm piece cinnamon stick

1 tsp allspice berries

Finely grated zest and juice of one orange

1kg firm red cherries, halved and pitted

750g white sugar

1 tbsp lemon thyme

3 sprigs rosemary, leaves left on stalk

Method

Put vinegar, cinnamon, allspice berries, orange zest and juice into a pan and bring to the boil. Boil for 4-5 minutes, strain and set aside to cool.

Transfer cooled vinegar mix to a clean saucepan, add cherries and slowly bring to a simmer. Simmer over a very gentle heat for 10-15 minutes until cherries are just tender. Remove cherries with a slotted spoon and pack into warm, sterilised jars.

Add sugar to spiced vinegar and return to heat. Stir until sugar dissolves then cook for a few more minutes until mixture has reduced and thickened a little. Remove from heat, add herbs and stir then stand for 5 minutes to infuse the flavour.

Pour hot, spiced syrup over cherries. Seal immediately, using vinegar-proof lids. Store jars in a cool, dark place.

Pickled cherries are best stored for 6-8 weeks before eating.

Main ingredient:: Stonefruit
Cuisine:: Spanish
Course:: Side Dish

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Screen name (required)

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Location (optional)

Error: Your Location must be less than 255 characters.

Your comments (required) 300 words remaining

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to: Facebook; Twitter; LinkedIn

I understand that submission of this content is covered by the Conditions of Use by which I am bound and Commenting Guidelines are available for my reference.

You need to have read and accepted the Conditions of Use.