Just because they're in season, and I had a spare afternoon. Oh, and I have a terrine to make... But more on that later. The recipe here is from Skye Gyngall's column in the Independent.
Makes roughly a litre in volume
1kg cherries
250g caster sugar
250ml red-wine vinegar
4 cloves of garlic
6 peppercorns
Rinse, dry and pick over the cherries discarding any that are bruised or imperfect. Leave the stalks on. In a generous-sized, non-reactive saucepan, stir together the sugar, red-wine vinegar, garlic and peppercorns. Bring to a boil and cook for around 3 minutes.
Have handy a couple of sterilised jars with the ability to hold approximately 1litre (13/4 pints). Pack the cherries into the sterilised jars. Pour the hot syrup over then cover and seal well.
Leave for the flavours to meld for anything from a week to a month. If the jar is properly sealed, they'll keep for a year.
250g caster sugar
250ml red-wine vinegar
4 cloves of garlic
6 peppercorns
Rinse, dry and pick over the cherries discarding any that are bruised or imperfect. Leave the stalks on. In a generous-sized, non-reactive saucepan, stir together the sugar, red-wine vinegar, garlic and peppercorns. Bring to a boil and cook for around 3 minutes.
Have handy a couple of sterilised jars with the ability to hold approximately 1litre (13/4 pints). Pack the cherries into the sterilised jars. Pour the hot syrup over then cover and seal well.
Leave for the flavours to meld for anything from a week to a month. If the jar is properly sealed, they'll keep for a year.
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