The perfect accompaniment to a Christmas ham or turkey! Gone will be your cranberry sauce, replaced by these little pockets of joy. They’re also fabulous with a cheese board or on ice cream for a savory twist.
1 kg cherries
6 strips orange zest
350 g (1 1/2 cups) caster sugar
500 ml (2 cups) white wine vinegar
180 ml (3/4 cup) water
2 cm piece of fresh ginger, smashed
2 cinnamon sticks
6 cardamon pods, bruised
- WASH cherries. Remove stems and pits. Keep the cherries whole and set aside.
- COMBINE all the ingredients except the cherries in a saucepan. Bring to the boil, then reduce heat and simmer for 20 minutes. Add the cherries and cook for another 10 to 20 minutes, or until cherries are tender.
- SPOON cherries into jars, leaving 1/4 inch (0.5 cm) headspace. Ladle hot cooking liquid over cherries, leaving 1/4 inch (0.5 cm) headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- PROCESS filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then remove jars, cool and store up to 1 year.
Tip: For best flavour, allow cherries to marinate for at least three months before eating.