Drunken Pickled Cherries

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Recipe by Naomi Sherman


Net Carbs







Next 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.



  • 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


  • 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.