Spiced Cherries

These are a great garnish for dish presentation if you leave the stalks attached.





Ingredients

• 1 kg cherries
• 6 cups white vinegar
• 750 g sugar
• 12 cloves
• 1 tbsp peppercorns
• 2 cinnamon sticks

1. Clean the cherries. Discard any that are marked (eat them!).
2. Put the clean cherries into a large jar that has been warmed slightly.
3. Combine the vinegar, sugar, cloves, peppercorns and cinnamon sticks in a saucepan. Bring to the boil and allow to boil for 2 minutes.
4. Pour this hot vinegar mix over the cherries in the jar. Cover the fruit completely with the vinegar mix.
5. Cover the jar with a cloth and put somewhere out of the way for one week. During this time, the cherries are pickling.
6. Pour the vinegar off into a saucepan after one week. Bring it to boil and pour over the cherries again. Allow the contents to cool completely before sealing tightly. Store in a cool place or the refrigerator.

• Leave the pit in; provided you leave the stalk attached, it is obvious that the pit is still intact.

Photo courtesy of Bensonkua's Flickr Photostream. I am the original author of this article but it is placed elsewhere on the internet in tradition with my wish to spread the knowledge widely.