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Herbed and spiced cherries

Frank Camorra
Frank Camorra

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Frank Camorra's herbed and spiced cherries.
Frank Camorra's herbed and spiced cherries.Marina Oliphant

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.

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Ingredients

  • 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

  1. 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.

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/herbed-and-spiced-cherries-20121221-2br2l.html