Pickled Cherries

I saved this recipe from a newspaper back at about the turn of this century. Then I made it up 2-3 years ago. At christmas lunch we finally broached a jar. They were about as amazing as I had hoped, and wonderful with the baked glazed ham. Also grand in a toasted ham and cheese sandwich. So I’ve just bottled another half kilo before cherry season ends.

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Pickled Cherries
1kg cherries
750ml white wine vinegar (I used ACV)
2 cups sugar
6 cloves
3 cinnamon sticks
3 sprigs thyme
3 bay leaves
9 peppercorns

Bring the vinegar and sugar to boil in a saucepan*. Allow to cool.
Use clean, unmarked fruit. Snip the stems of the cherries back to 1cm. Pack into sterilised jars, fill the jars with the cooled vinegar mixture and seal. Leave for 1-2 weeks (I say years) before using.

*I misread the recipe this time and included the spices in the boil, never mind, other pickle recipes do this.

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Morello Cherries

Hello again. Very long time no post. I’ve been busy travelling, working on gifts and a large project that has so far escaped being posted here. So to get my hand back in, I’ll share with you what I did with my first tiny crop of morello cherries.

Teeny crop. Young tree. First time I’ve had more than one fruit.

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What to do with them? Morello cherries are sour, so they are more for cooking with than simply eating. A friend semi dries hers to good effect. So I pitted and halved them, and dried them in a low oven.

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How to make better use of such tiny scraps of dried fruit? Toast some pistachios, melt some dark choc with a bit of brandy and mix the lot together. The chocolate siezed but blended into a semi truffle sort of consistency.

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I’d not repeat that exact chocolate mix, but the resulting little balls made lovely little morsels. Papa and I demolished them with enthusiasm.

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