Frank Camorra's herbed 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
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 Ingredients - Stonefruit
- Cuisine - Spanish
- Course - Side Dish