These spiced cherries are the perfect accompaniment to your ham or turkey, but they have uses beyond the festive season. They're great served with roast duck breast or alongside cold cuts or terrines.
- 750 ml red wine
- 8 thyme sprigs
- 4 small fresh bay leaves
- 4 cinnamon quills
- 1 tsp black peppercorns, coarsely cracked
- 4 cloves
- Thinly peeled rind of ½ orange and ½ lemon
- 250 ml (1 cup) red wine vinegar
- 200 gm caster sugar
- 1 kg pitted cherries
- 1Combine wine, herbs, spices and rinds in a wide saucepan and simmer over medium heat until fragrant and infused (8-10 minutes). Add vinegar and sugar, season to taste with sea salt and stir until sugar dissolves. Add cherries, bring to the simmer and cook until just tender, then transfer cherries and liquid (including herbs, spices and rinds) to sterilised jars, seal and refrigerate until required. Mulled wine pickled cherries will keep refrigerated for up to 1 month.
Note This recipe makes about 2kg.