Pick­led cher­ries

MAKES ABOUT 3 CUPS PREP AND COOK TIME 30 MIN­UTES (+ COOL­ING TIME)

Australian Women’s Weekly NZ - - CONTENTS -

½ cup (125ml) marsala (for­ti­fied wine) ½ cup (125ml) malt vine­gar 1 cup (220g) caster su­gar 1 bay leaf 4 whole cloves 1kg cher­ries, seeded 1 Cook marsala, vine­gar, su­gar, bay leaf and cloves in a medium saucepan over low heat, stir­ring, un­til the su­gar is dis­solved. Add cher­ries; bring to the boil. Sim­mer, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til cher­ries have just soft­ened and liq­uid is re­duced slightly. 2 Spoon cher­ries into hot ster­ilised jars; seal with lids. Cool to room tem­per­a­ture. 3 Serve with tur­key, ham or roast pork. Not suit­able to freeze or mi­crowave.

Pick­led cher­ries

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