Drunken Pickled Cherries
16
serves26.3
grams1.1
grams0.26
gramsNext on my list of awesome Christmas food and gifting ideas are these scrumptious Pickled Cherries.
I know, you’re like *yawn* not pickled cherries, everyone has done that.
Uh huh, but have they added a healthy slug of boozy flavour to those cherries?
Nuh uh.
I used some lovely fortified shiraz from the good people at Gomersal Wines and it elevates this dish to a whole new festive level.
Serve these cherries on a charcuterie platter, pair them with turkey or pork or top your pavlova with them.
I’m thinking of a fruity twist on a tiramisu, thanks to a suggestion from a friend.
This recipe makes about 4 cups so it’s perfect for filling pretty jars for gifting.
Enjoy!
Ingredients
1.5 kgs of whole, fresh cherries
3/4 cup cup of fortified wine
1/2 cup of brown vinegar
1/4 cup of balsamic vinegar
1 cup of sugar (can be replaced with monkfruit)
8 star anise
4 bay leaves
Directions
- Pit your cherries and sit aside.
- Place all of the other ingredients into a large saucepan and heat over medium heat until the sugar dissolves, stirring constantly.
- Add the cherries and increase the heat until you reach a gentle simmer.
- Simmer for 10 minutes until the cherries start to soften.
- Spoon the cherries into jars, making sure that you pop one of the bay leaves and some star anise into each ja.
- Cap while hot.
- These cherries can be eaten straight away but letting the flavour develop for at least two weeks will give them a much more sophisticated taste.
- Store the unopened jars in a dark pantry for up to 12 months but refrigerate after opening.
Nutrition Facts
16 servings per container
- Amount Per ServingCalories127
- % Daily Value *
- Total Fat
0.26g
1%
- Total Carbohydrate
26.3g
9%
- Protein 1.1g 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
